Pesto Shrimp Mushroom Pasta

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 Basil, fresh
  • 8 oz Mushrooms, white

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1/2 cup Basil pesto

• Pasta & Grains

  • 8 oz Spiral pasta

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on juliasalbum.com

Ingredients

• 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 oz spiral pasta
• chopped fresh basil

Directions

• 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.