Directions:

Cook pasta to al dente in salted, boiling water following the boxes instructions.

While pasta is cooking, heat olive oil over medium-high heat in a large skillet. Add the mushrooms and cook until somewhat softened, about 5 minutes.

Add shrimp and garlic and cook for 2 additional minutes, stirring frequently. Pour the white wine into the skillet and use the spoon to loosen any browned bits from the pan.

Stir in the pesto, thyme leaves, chicken broth and lemon juice. Bring to a boil and reduce heat to low. Simmer for 1 minute.

When pasta is done, drain thoroughly. Stir cooked pasta into the skillet with the shrimp and mushrooms. If the pasta has cooled at all, keep the skillet over a low heat until warmed through before removing from heat.

Finish with salt, black pepper and red pepper flakes to taste. Serve immediately.