Ingredients:
1 tablespoon olive oil
1 pound shrimp , peeled, deveined
¼ teaspoon salt
¼ teaspoon red pepper flakes
1 tablespoon olive oil
8 ounces white mushrooms , sliced
3 cloves garlic , minced
¼ teaspoon salt
½ cup basil pesto
½ cup chicken broth
1 tablespoon fresh basil , chopped
Instructions:
Heat large skillet on medium-high heat until hot. Add olive oil – it should run without sizzling. Add shrimp, season shrimp with ¼ teaspoon salt and ¼ 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. Add minced garlic. Season mushrooms with ¼ 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 ½ cup basil pesto and ½ cup chicken broth. On medium heat, mix everything to combine. Remove from heat. When ready to serve, top the shrimp with chopped fresh basil.
