Description
A flavorful and hearty pasta dish combining juicy shrimp, earthy mushrooms, and creamy pesto. This quick and easy recipe is perfect for weeknight dinners or a special occasion.
Ingredients
Units
Scale
- For the Pasta:
- 12 oz (340g) linguine or spaghetti
- 1 tablespoon olive oil
- 1 teaspoon salt (for boiling pasta water)
- For the Sauce:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pound (450g) large shrimp, peeled and deveined
- 8 oz (225g) cremini or button mushrooms, sliced
- 1/3 cup (80g) basil pesto (store-bought or homemade)
- 1/4 cup (60ml) heavy cream (optional, for a creamier sauce)
- 1/4 cup (60ml) chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- For Garnish:
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. - Sauté the Shrimp:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside. - Cook the Mushrooms:
In the same skillet, add the sliced mushrooms. Cook for 5-7 minutes until softened and golden brown. Season with salt and pepper. - Make the Sauce:
Reduce heat to low. Add the pesto, heavy cream (if using), and chicken broth to the skillet. Stir until the sauce is smooth. Add Parmesan cheese and stir until melted. If the sauce is too thick, stir in reserved pasta water, a tablespoon at a time, until desired consistency is reached. - Combine:
Add the cooked pasta, shrimp, and any juices back into the skillet. Toss to coat everything evenly in the sauce. Cook for 2-3 minutes until heated through. - Serve:
Divide the pasta among serving plates. Garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately.
Notes
- For a lighter option, skip the heavy cream.
- Substitute zucchini noodles for a low-carb version.
- Add a pinch of red pepper flakes for a spicy kick.