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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Pesto Shrimp Mushroom Pasta

Updated: Oct 4, 2021

Pesto Shrimp Mushroom Pasta - fantastic summer recipe. Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce! Use spiral pasta for the best results!

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

SERVINGS: 4 servings


1 tablespoon Olive Oil

1 pound Large Shrimp, 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 ounces Spiral Pasta (Rotini)

Chopped Fresh Basil


1. 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 through, until shrimp is pink and cooked through. Remove the shrimp from the skillet.

2. Add another tablespoon 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 the heat.

3. Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.

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