Pesto Shrimp with Mushrooms (Print Version)
# Ingredients:
→ Seafood
01 -
450 g shrimp, peeled and deveined
→ Oils
02 -
2 tablespoons olive oil, divided
→ Seasonings
03 -
0.25 teaspoon salt, plus more to taste
04 -
0.25 teaspoon red pepper flakes
→ Vegetables
05 -
225 g white mushrooms, sliced
06 -
3 cloves garlic, minced
→ Sauces & Liquids
07 -
120 ml basil pesto
08 -
120 ml chicken broth
→ Herbs
09 -
1 tablespoon fresh basil, chopped
# Instructions:
01 -
Heat a large skillet over medium-high heat. Pour in 1 tablespoon of olive oil, allowing it to coat the pan. Add shrimp, season with 0.25 teaspoon salt and 0.25 teaspoon red pepper flakes, and cook for approximately 3 minutes, turning once midway, until shrimp are pink and cooked through. Transfer shrimp to a plate and set aside.
02 -
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and minced garlic, seasoning the mushrooms with additional salt to taste. Cook, stirring frequently, until mushrooms release their liquid, reduce in volume, and become tender, about 1–2 minutes.
03 -
Return the cooked shrimp to the skillet. Stir in basil pesto and chicken broth. Mix everything on medium heat until ingredients are well combined, then remove pan from heat.
04 -
Top with chopped fresh basil just before serving.
# Notes:
01 -
For optimal flavor, use high-quality basil pesto or make your own using fresh basil.