Step 1

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 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.

Step 2

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.

Step 3

Add minced garlic for the last few minutes, when mushrooms are almost ready. Next add wine. Cook for 1-2 minutes and then add back the cooked shrimp.

Step 4

Add pesto and stir. Finally, add the stock and allow to reduce, about 2 to 3 minutes.

Step 5

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.

Step 6

Add pasta to the skillet and stir until pasta is fully coated in sauce.

Step 7

Allow to warm for 2 minutes, and then portion and serve. Season with more salt and additional red pepper flakes, if desired.