Pesto Shrimp Mushroom Pasta is an ideal Summer supper formula! Enormous shrimp and winding pasta are covered in a flavorful basil pesto sauce! Utilize winding pasta for best outcomes!
I utilized huge, uncooked shrimp which I stripped and deveined and afterward cooked by the formula guidelines beneath. Enormous shrimp truly gives a rich flavor to this dish and makes for a pleasant introduction, as well.
On the off chance that you love basil pesto – you'll adore this pesto shrimp and mushroom pasta formula! Appreciate.
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Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp large, peeled, deveined
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 8 ounces white mushrooms sliced
- 1/4 teaspoon salt
- 1/2 cup basil pesto
- 1/2 cup chicken broth
- 8 oz spiral pasta
- chopped fresh basil
Instructions
- Heat large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling. Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
- Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.. Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
- Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.
For more detail : bit.ly/34DsFQL
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