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This creamy mushroom pesto shrimp is my best trick for wowing guests on a weeknight without fuss. Juicy shrimp, sautéed mushrooms, and bold pesto come together in just half an hour for a meal that feels straight out of a fancy kitchen.
The first time I made this, a surprise crew dropped by for dinner, so I had to whip up something fast that looked fancy. Now it's a staple for our family parties—my brother, who can't get enough seafood, says this one beats anything he's had eating out.
Irresistible Ingredients
- 1 tablespoon olive oil: use to start the mushrooms in the pan—the richer the olive oil, the better
- 8 ounces white mushrooms: pick ones that are fresh and firm, then slice 'em up
- 3 cloves garlic: chop these fine for the biggest punch of flavor
- 1 tablespoon fresh basil: chop at the end for fresh color and a clean finish
- ¼ teaspoon red pepper flakes: brings a zippy kick—tweak up or down to your liking
- 1 tablespoon olive oil: you'll use this for the shrimp, too
- 1 pound shrimp: peel, take out the veins, and try to find the freshest shrimp around
- ¼ teaspoon salt: just enough to bring out the natural sweetness
- ½ cup basil pesto: grab some from the store, or make your own for extra flair
- ½ cup chicken broth: creates the sauce—pick low sodium if you want to control saltiness
Easy Steps to Make It
- Top It Off and Dig In:
- Throw some chopped basil on everything right at the end. Looks great and tastes super fresh.
- Time for the Sauce:
- Pop the shrimp back in the pan with the mushrooms. Pour in the pesto and chicken broth, and stir it all on a medium flame. When everything looks glossy and blended, pull the pan off the stove to lock in those punchy flavors.
- Get Mushrooms Going:
- Add another hit of olive oil to the empty skillet. Toss in mushrooms and garlic, sprinkle a bit of salt, and let them get soft and shrink down while you stir. This part is quick (like a minute or two) and loads up the dish with flavor.
- Sizzle the Shrimp:
- When the oil's hot, drop in the shrimp. Sprinkle with salt and red pepper flakes. Wait until they go pink and lose the see-through look; flip them halfway (about three minutes total). Pull them out fast—they finish cooking quickly.
- Warm Up the Pan:
- Heat your big pan on a medium high flame. Pour in a little olive oil—if it glides around easily but doesn't sizzle loud, the pan's ready. This way, you won't have shrimp sticking and you'll get nice color.
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Fresh basil on top is the real finishing move here. I went without it once when my basil plant was wiped out, and it tasted fine—but it missed that hint of fresh flavor. My daughter helps keep the basil going just so we never have to skip it again.
Plan Ahead and Save Leftovers
This is best eaten fresh out of the pan, but leftovers keep fine for two days in a sealed container in your fridge. The taste actually deepens overnight, so next-day lunches are killer. If you warm it up, do it on a low flame and stop as soon as it's hot—shrimp get chewy if they cook too long. Toss in a little more broth if the sauce looks dry.
Make It Yours
I like following this method, but swapping things out is easy. Add a splash of heavy cream at the end for a richer sauce. If you're feeding more folks, double up and serve it all over pasta for a filling plate. Want more greens? Mix in cherry tomatoes, baby spinach, or strips of roasted red pepper for crunch and color. You can skip shrimp and swap in chicken or scallops too, if that's what you have.
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How to Serve It Up
This meal stands alone for a light bite but works great with sides for a bigger dinner. Lay it over cauliflower rice for a super low carb option, or go with some crusty bread to scoop up any extra sauce. I love a simple side salad with lemon dressing to brighten things up. For drinks, a chilled Sauvignon Blanc or Pinot Grigio totally hits the mark with the herby seafood tastes.
Biggest Shrimp Secret
If you only remember one thing—don't overdo the shrimp. Extra time makes them tough. Too soon, and they're just weirdly squishy. Watch for them to curl into a C, turn nice and pink, and lose all that see-through grayness. Take them off the heat right as they're done to keep them soft and juicy inside.
Recipe FAQs
- → Are there other mushrooms I can use?
Absolutely! Swap white mushrooms with portobello, cremini, or shiitake. Cooking times might differ, so keep an eye on them.
- → What are some alternatives to basil pesto?
No basil pesto? No problem. Try sun-dried tomato pesto, spinach pesto, or whip up your own fresh herb blend for similar results.
- → Does this dish work for restricted diets?
It sure does! It’s naturally gluten-free and low in carbs, fitting well into specialized eating plans.
- → Could I prepare it in advance?
While best enjoyed straight from the pan, you can pre-cook the shrimp and mushrooms, saving the sauce for reheating and serving later.
- → What pairs well with this dish?
It’s great alongside zucchini noodles, steamed veggies, or even as a topping for rice or pasta for a heartier meal.