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Pesto shrimp with mushrooms is my go-to for weeknights when I crave something that feels special but comes together in a flash. The combo of herby pesto, juicy shrimp, and savory mushrooms makes each bite full of bold flavor and freshness.
The first time I made this dish I was rushing to impress friends with limited ingredients. The flavors came together so perfectly that it is now a staple in my dinner rotation and always gets compliments for its bright taste.
Ingredients
- Olive oil: gives richness and helps everything brown well. Look for extra-virgin types for best flavor
- Shrimp: are the star. Fresh or frozen both work. Go for large, peeled, and deveined shrimp so prep is quick
- Salt: brings out all the ingredients’ flavors
- Red pepper flakes: add the perfect bit of warmth. I prefer to use smaller pinches and adjust to taste
- White mushrooms: absorb all the garlicky and herby notes. Choose firm mushrooms with no dark spots
- Garlic: delivers sharpness and aromatic depth. Use freshly minced for the freshest punch
- Basil pesto: coats everything with herbaceous richness. Store bought works but homemade is even brighter
- Chicken broth: helps everything come together into a saucy finish. Use low sodium if you want more control over seasoning
- Fresh basil: boosts color and that signature pesto flavor. Freshly chopped right at the end is magic
Step-by-Step Instructions
- Heat the Pan:
- Get your largest skillet hot on medium-high until you can feel the warmth when you hold your hand above. Swirl in olive oil until it glides smoothly across the pan
- Cook the Shrimp:
- Lay the shrimp in a single layer. Sprinkle salt and red pepper flakes over the top. Cook about three minutes total, flipping halfway through. Shrimp should turn pink and opaque. Take them out and set aside
- Sauté the Mushrooms and Garlic:
- In the same skillet pour in a little more olive oil. Add sliced mushrooms and garlic right away so the garlic infuses the oil. Sprinkle just enough salt to bring out their moisture. Stir regularly. After a couple minutes the mushrooms will shrink and soften
- Return the Shrimp and Make the Sauce:
- Pop the shrimp back in with the softened mushrooms. Pour basil pesto and chicken broth over everything. Use a spoon to coat all the shrimp and veggies. Let it just get hot then turn off the heat
- Top and Serve:
- Scatter chopped fresh basil over the shrimp and mushrooms right before serving. This little touch adds freshness and bright green color
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You Must Know
- Gluten free and fits most low carb diets
- High protein so it keeps you feeling full
- Feels fancy but the ingredients and method are super forgiving
Fresh basil is my favorite part because it adds that cooling herbal note that sets off the rich pesto. My family always jokes that I put extra basil on my own plate because I can never get enough of that green burst.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to two days. Reheat gently on low so the shrimp stay juicy. I never recommend freezing as shrimp can get tough and mushrooms weep water
Ingredient Substitutions
Swap regular pesto for sun-dried tomato or spinach pesto if you want a different herby dimension. For shrimp allergies try cubed chicken breast or even tofu for a plant-based version
Serving Suggestions
Spoon the shrimp and mushrooms over zucchini noodles or steamed cauliflower rice for extra low carb options. It also tastes great on toasted sourdough if you want a more filling plate. Add a crisp green salad with lemon vinaigrette
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Cultural Context
This recipe brings together Italian inspiration with American quick-cooking ease. While pesto usually pairs with pasta it is just as delicious over seafood. My Italian grandmother always insisted on fresh basil for pesto and I feel like she would approve of its starring role here
Frequently Asked Questions
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp thoroughly and pat dry before cooking to prevent excess moisture in the pan.
- → Which mushrooms work best?
White mushrooms are suggested, but cremini or baby bella mushrooms also pair well with pesto and shrimp.
- → Is store-bought pesto suitable?
Store-bought pesto is convenient, but homemade pesto delivers a fresher, brighter flavor if you have time.
- → How can I serve this dish?
Serve over zucchini noodles, steamed veggies, or alongside a simple green salad to keep it low carb.
- → Can I make it ahead?
This meal is best enjoyed freshly cooked, but leftovers reheat well the next day in a skillet over low heat.