Heat large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling. Add shrimp, season with ¼ teaspoon salt and ¼ teaspoon red pepper flakes, and 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 skillet. Add sliced mushrooms. Season with ¼ teaspoon salt. Cook, stirring, until mushrooms release liquid, 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.

Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.