I utilized enormous, uncooked shrimp which I stripped and deveined and afterward cooked by the formula guidelines underneath. Enormous shrimp truly gives a rich flavor to this dish and makes for a pleasant introduction, as well.
Pesto Shrimp Mushroom Pasta - awesome Summer formula. Enormous shrimp and twisting pasta are covered in a delightful basil pesto sauce! Utilize twisting pasta for best outcomes!
Ingredients
- 1 pound shrimp large, peeled, deveined
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 8 ounces white mushrooms sliced
- 1/2 cup basil pesto
- 1/4 teaspoon salt
- 8 oz spiral pasta
- 1/2 cup chicken broth
- 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.
source: juliasalbum.com
