Description
A vibrant and flavorful Pesto Shrimp Mushroom Pasta combining tender shrimp, sautéed mushrooms, and a fresh homemade basil pesto sauce tossed with al dente spaghetti or fettuccine. This quick and easy dish is perfect for a weeknight dinner, delivering a balanced mix of protein, herbs, and comforting pasta.
Ingredients
Scale
Pasta
- 8 oz spaghetti or fettuccine
Shrimp and Vegetables
- 1 lb shrimp, peeled and deveined
- 8 oz button or cremini mushrooms, sliced
Pesto Sauce
- 2 cups fresh basil leaves
- 3 cloves garlic
- ½ cup grated Parmesan cheese
- â…“ cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine until al dente, about 8-10 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta and set aside.
- Make Pesto Sauce: In a food processor, combine fresh basil leaves, garlic cloves, grated Parmesan cheese, and extra virgin olive oil. Blend until smooth. If the pesto is too thick, gradually add reserved pasta water to reach your desired sauce consistency.
- Sauté Shrimp: Heat a skillet over medium heat and add a drizzle of olive oil. Cook the peeled and deveined shrimp until they turn pink and opaque, approximately 3-4 minutes per side. Season with salt and pepper. Remove shrimp from the skillet and set aside.
- Cook Mushrooms: In the same skillet, add the sliced mushrooms and sauté until golden brown and tender, about 5 minutes.
- Combine and Heat: Return the cooked shrimp to the skillet with the mushrooms. Stir in the prepared pesto sauce and a splash of reserved pasta water to form a creamy sauce. Mix everything together gently to coat the shrimp and mushrooms evenly.
- Toss with Pasta and Serve: Add the cooked pasta to the skillet and toss carefully to combine everything. Finish with an extra sprinkle of Parmesan cheese and a squeeze of fresh lemon juice for brightness. Serve immediately.
Notes
- Reserve pasta water is essential to adjust pesto sauce consistency.
- Use fresh basil for the best flavor in pesto.
- Do not overcook shrimp to keep them tender and juicy.
- Button or cremini mushrooms work equally well; feel free to use a mix.
- Serve with extra Parmesan and lemon wedges on the side.
