Ingredients
Main Ingredients:
- 2 tablespoons olive oil, more if needed
- 1 lb shrimp, peeled and deveined
- 10 oz white mushrooms, sliced
- 1/2 cup basil pesto
- 4 garlic cloves, minced
- 1/2 cup sodium free chicken broth (adjust salt if not sodium free)
- 10 oz fettuccine pasta (use gluten free for gluten free version
- 1/4 teaspoon salt
Seasoning Mixture:
- 1 teaspoon Italian Seasoning (thyme, oregano, basil — combined)
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- chopped fresh basil
Cooking Process
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
- Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms and 1/4 teaspoon of salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two. Add minced garlic for the last few minutes, when mushrooms are almost ready.
- 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.
- In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
- Add pasta to the skillet with mushrooms and shrimp, and stir until pasta is fully coated in sauce. Season with more salt if necessary.
- Serve with additional red pepper flakes, if desired.
Bon Apetite!