01 -
Warm a large pan on medium-high heat, then add the olive oil. Let it spread evenly. Toss in the shrimp, sprinkle on salt and red chili flakes, and cook for about 3 minutes. Flip halfway through so the shrimp turn pink and cooked all the way. Move the shrimp out of the pan.
02 -
Using the same pan, pour in another tablespoon of olive oil. Add garlic and sliced mushrooms. Sprinkle a pinch of salt over the mushrooms. Stir, letting them release their moisture and get soft. This takes around 1-2 minutes.
03 -
Add the shrimp back into the pan. Stir in the pesto sauce and chicken stock, then let it all cook on medium heat until everything blends well. Turn off the heat after mixing.
04 -
When you're ready to plate up, sprinkle the dish with some freshly chopped basil.