Pesto Shrimp Mushroom Pasta Recipe
When I first tried this Pesto Shrimp Mushroom Pasta recipe, I knew it was something special. The combination of tender shrimp, earthy mushrooms, and vibrant pesto sauce wrapped around perfectly cooked pasta was absolutely magical. I whipped it up on a busy weeknight, and it came together so effortlessly that it felt like a real treat.
Ingredients
- Pasta linguine, spaghetti, or fettuccine
- Large shrimp peeled and deveined
- Mushrooms sliced
- Garlic minced
- Pesto sauce
- Cherry tomatoes halved
- Parmesan cheese grated
- Olive oil
- Salt and black pepper
- Fresh basil leaves optional garnish
Instructions
- Start by bringing a large pot of salted water to boil. Add your pasta and cook it according to the package instructions. Make sure it’s al dente! Once cooked, drain the pasta, reserving about half a cup of the pasta water. Set both aside. 🍝
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, toss in the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until tender and golden.
- Next, add the shrimp to the skillet. Cook for 2-3 minutes until they turn pink and opaque. 🍤
- Reduce the skillet heat to low and add the cooked pasta to the shrimp and mushrooms. Pour the pesto over the top and toss everything to evenly coat. If the sauce seems too thick, mix in a bit of the reserved pasta water for smoothness. 🌿
- Gently stir in the halved cherry tomatoes. They should warm up but still remain fresh and slightly firm. 🍅
- Season the pasta with salt and pepper, keeping in mind that the pesto and Parmesan already carry a salty punch. Garnish with freshly grated Parmesan cheese and some fresh basil leaves for a pop of color and extra flavor. 💚
Notes
- Use fresh shrimp for the best flavor. If you’re using frozen shrimp, make sure they’re properly thawed and patted dry before cooking.
- Don’t rinse your pasta after draining it. The starch helps the sauce adhere to the pasta better.
- If you’re making your own pesto, toast the pine nuts beforehand to deepen the flavor.
- Be careful not to overcook the shrimp; they cook very fast and can become rubbery.