Description
Super simple, fast, and delicious week night pasta dish with tasty shrimp in a garlicky basil pesto sauce.
Ingredients
Units
Scale
- 1 lb pasta (I used orecchiette pasta but you can use whatever is in your pantry!)
- 1 lb shrimp, peeled and deveined
- 8 ounces small white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup basil pesto
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme leaves
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- Red chili pepper flakes, as desired
Instructions
- Cook pasta to al dente according to box instructions. Drain and set aside.
- While pasta is cooking, heat olive oil over medium high heat in a large skillet. Stir in mushrooms and cook until somewhat softened, about 5 minutes.
- Add shrimp and cook 2 minutes, stirring frequently.
- Pour the white wine into the skillet and scrape up any browned bits on the bottom.
- Stir in the pesto, thyme leaves, chicken broth, and lemon juice. Bring to a boil and reduce heat to low. Let simmer 1 minute.
- Stir cooked pasta into the pot. If the pasta has cooled at all, keep the skillet over a low heat until warmed through. Remove from heat.
- Add salt, pepper, and red chili pepper flakes to taste. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes