Some nights, you just need a win. You’re tired, you’re hungry, and the idea of a complicated dinner is just not happening.
This is the meal for those nights. It feels a little fancy, tastes amazing, but comes together faster than your favorite TV show episode.
We’re talking about a pasta dish that’s creamy, full of flavor, and hits the table in under 30 minutes. Let’s get to it.
The Easiest Pesto Shrimp and Mushroom Pasta
This recipe is a lifesaver. It uses simple ingredients to create something really special without any of the stress.
What You’ll Need
Here are the basic things you need to grab from the store or your pantry.
- 1 pound pasta (like fettuccine or penne)
- 1 pound large shrimp, peeled and deveined
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup prepared pesto
- 1/4 cup heavy cream (optional, for extra creaminess)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
- Red pepper flakes (optional, for a little heat)
Kitchen Tools
You don’t need any special gadgets for this one.
- Large pot (for pasta)
- Large skillet or pan
- Colander
- Knife and cutting board
- Measuring cups and spoons
How to Make It: Step-by-Step
Follow these simple steps, and you’ll be eating in no time.
Step 1: Start by boiling a large pot of water for the pasta. Add a good amount of salt to the water. It should taste a little like the ocean.
Step 2: While the water is heating up, heat the olive oil in your large skillet over medium-high heat.
Step 3: Add the sliced mushrooms to the hot skillet. Let them cook without moving them for a few minutes until they get some nice brown color. Then stir and cook until they are soft.
Step 4: Add the minced garlic to the mushrooms and cook for about 30 seconds, just until you can smell it. Be careful not to burn the garlic.
Step 5: Push the mushrooms to one side of the pan. Add the shrimp to the other side in a single layer. Cook for 1-2 minutes per side, just until they turn pink and curl up.
Step 6: By now, your pasta water should be boiling. Add the pasta and cook according to the package directions. Before you drain it, save about one cup of the starchy pasta water.
Step 7: Turn the heat on the skillet down to low. Add the pesto and heavy cream (if using) to the shrimp and mushrooms. Stir everything together.
Step 8: Drain your cooked pasta and add it directly to the skillet with the sauce. Toss everything to coat the pasta evenly.
Step 9: If the sauce is too thick, add a splash of the reserved pasta water until it reaches the right consistency. Season with salt and pepper.
Step 10: Serve it up hot with a sprinkle of Parmesan cheese and a pinch of red pepper flakes if you like a little spice.
Pro Tips for the Best Results
I’ve made this dish hundreds of times. Here are a few little tricks I’ve learned.
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Don’t Overcook the Shrimp: Shrimp cook super fast. The moment they turn pink and opaque, they’re done. Any longer and they become tough and rubbery. Pull them off the heat a second before you think they’re ready.
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Save Your Pasta Water: This is the secret to a great sauce. The starchy water helps the pesto cling to the pasta and makes the sauce silky smooth without being watery. Never skip this step.
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Get a Good Sear on the Mushrooms: Don’t crowd the pan with your mushrooms. Give them space and let them sit in the hot oil without stirring too much at first. This helps them get brown and develop a deep, savory flavor.
| Quick Time Check | |
|---|---|
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Total Time | 25 Minutes |
Substitutions and Variations
This recipe is very flexible. Feel free to play around with it.
Protein Swaps
Not a fan of shrimp? No problem. You can easily swap it out.
- Chicken: Use bite-sized pieces of chicken breast or thighs. Cook them through before adding the pesto.
- Sausage: Sliced Italian sausage adds a ton of flavor.
- Vegetarian: Skip the meat and add more veggies like sun-dried tomatoes, spinach, or roasted red peppers.
Other Fun Ideas
- Add Veggies: Toss in a handful of fresh spinach at the end until it wilts. Cherry tomatoes, cut in half, are also a great addition.
- Change the Pesto: Try a sun-dried tomato pesto or a spicy arrabbiata pesto for a different flavor.
- Make it Lighter: You can skip the heavy cream entirely. The pasta water will still give you a nice sauce.
| Easy Dietary Swaps | |
|---|---|
| Gluten-Free | Use your favorite GF pasta |
| Dairy-Free | Use dairy-free pesto & cheese |
| Nut-Free | Use a nut-free pesto |
Meal Pairing and Efficiency
A great meal deserves a good sidekick.
What to Serve With It
This pasta is a full meal on its own, but a little something on the side never hurts.
| Perfect Pairings | |
|---|---|
| Wine | A crisp white wine |
| Side Dish | Simple garlic bread |
| Salad | Arugula with lemon dressing |
Cooking Efficiency
- Mise en Place: This is a French term that just means “everything in its place.” Chop your garlic and slice your mushrooms before you even turn on the stove. It makes the actual cooking process smooth and fast.
- Multi-Task: Get the pasta water boiling while you are prepping your other ingredients. Your pasta can cook while you are sautéing the mushrooms and shrimp.
Leftovers and Storage
If you have any leftovers, they are great for lunch the next day.
Just store the pasta in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
To reheat, you can microwave it or gently warm it in a skillet. Add a splash of water or milk to loosen up the sauce if it has thickened up.
Frequently Asked Questions
Here are some common questions people have about this recipe.
Q1. Can I use frozen shrimp?
Ans: Yes, absolutely. Just make sure they are completely thawed before you cook them. Pat them very dry with a paper towel to help them get a nice sear in the pan.
Q2. My pesto sauce is too oily. What did I do wrong?
Ans: You probably didn’t do anything wrong. Some store-bought pestos can be oily. The starchy pasta water is your best friend here. It will help bind the oil and water together to create a creamier, less greasy sauce.
Q3. Can I make this ahead of time?
Ans: It’s best served fresh, as the shrimp can get tough when reheated. You can prep ahead by chopping the veggies. The whole dish comes together so fast that you likely won’t need to make it all in advance.
Q4. What if I don’t have heavy cream?
Ans: You can leave it out. For a creamy texture without the cream, mix a spoonful of cream cheese or mascarpone cheese into the sauce. A little extra pasta water also works wonders.
Wrapping Up
There you have it—a simple, delicious meal that’s perfect for any night of the week. It’s proof that you don’t need a lot of time or complicated steps to eat really well.
Go ahead and give this pesto shrimp pasta a try. I think you’ll be surprised at how easy and satisfying it is.
When you make it, drop a comment below and let me know how it turned out! I love hearing about your kitchen adventures.
