This dish for shrimp and squash can be modified to suit your preferences. When frying, I always add onions in addition to the garlic and omit the green onions. Additionally, I have used baby portobello mushrooms.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
Ingredients
- 2 tablespoons olive oil
- 4 cups thinly sliced yellow squash
- 3 cups thinly sliced zucchini
- 1 pound medium shrimp, peeled and deveined
- ¼ cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound dried penne pasta
- ½ cup minced fresh chives or green onions
- ¼ cup freshly grated Parmesan cheese
Instructions
- Warm oil in a large skillet over medium heat. Stir in yellow squash and zucchini; cook for 10 minutes. Stir in shrimp and cook for 3 minutes. Stir in lemon juice, garlic, basil, oregano, salt, and pepper; cook for 2 more minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Strain and pour into a large bowl.
- Pour shrimp and sauce over penne, then sprinkle with chives and Parmesan. Stir to combine.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 5 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 441 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Great summer pasta dish! I used a shallot since I had one to give a bit of mild onion flavor while cooking the squashes. Cut the cooking time for squash way down and cut them into planks similar in size to penne. I added the dry seasonings while sauteing them so they could bloom and flavor it all. The lemon juice is a perfect addition!
Most excellent. I added lemon pepper and fire roasted tomatoes.
2 small zucchini 2 small yellow squash 1 white onion large w/ garlic no green onion Shrimp used was already cooked, frozen & thawed. Rinsed & added with garlic. Very good, light and filling.
I personally detest shrimp, but the family I made it for LOVED this! And it looked and smelled amazing. So five stars from me!
I was looking for a way to use some extra zucchini from the garden, and this recipe was perfect because I had most of the other stuff already on hand. Also used fresh basil and oregano from the garden and added cherry tomatoes. Lots of flavor!
Great, light and satisfying summer meal! I thought it needed a bit more flavor so doubled the salt and added a bit more spices.
I added cherry tomatoes – they are in the photo but not listed in the ingredients. I also added some corn and mushrooms and increased the shrimp to 1 1/2 lbs. In the end it looked like it was going to be too dry so I added some pats of butter. I made it for company and everyone liked it. Don’t be afraid to modify the Veges – next time I may try adding some broccoli as well.
Made a few modifications: used the yellow squash it calls for, but replaced the zucchini with broccoli (which I sauteed before the other stuff because it’s so much firmer). I also used the chewier al dente Gemelli pasta instead of the Penne. And finished the dish with both Parmesan and Gorgonzola. I also think I’d use more dried herbs next time for more pronounced flavor. Would definitely make it again.
I thought this was really good. I was out of onions and had no chives , so I added a little sliced bell pepper . Next time I’ll add a bit of smoked paprika. Maybe a little Italian sausage too!
Yummy. My husband catches lots of shrimp here in Charleston so I’m always looking for different ways to serve those little critters. This was very, very good and not heavy with cream. Thank you for sharing.
I love this recipe and have been making it for years. I have to cook the squash and zucchini longer as my family likes it that way, but other than that I follow the recipe. So light and fresh and healthy – great summer meal!
This is delicious! I usually add at least 3/4 cup of lemon juice and about 1/2 cup of Parmesan cheese in order to create more sauce for the pasta.
Good base recipe. I added white wine and chicken broth to make a sauce for the pasta. Next time I will increase the spices and maybe add some red pepper flakes for some heat. Great way to get my kids to eat zucchini and squash!
This was awesome! I used zuchinni, yellow summer squash and zuchetta rampicante, also added some tomato!
This recipe was amazing. My family and I really enjoyed it. I used Italian Seasoning instead of the dried oregano and basil. I also used some sweet onion sauteed before the squash and the juice of a lime instead of lemon. We love olive oil so I drizzled some over the cooked pasta before mixing in the shrimp and squash. It was delicious!
Pretty good- a little bland. I added more garlic, fresh basil, and more salt.
Really good recipe! I’ll definitely make this again! Great for dinner on a hot day – very light and healthy.
This was good, but it was a little bland. I think adding cheese would brighten it right up. We have dairy allergies in my house so we couldn’t try it.
This was good, but it was a little bland. I think adding cheese would brighten it right up. We have dairy allergies in my house so we couldn’t try it.
I followed the recommendations of others and left out the green onions and added chopped onions. I also used bowtie pasta and grated some mozzarella on top before serving. I can see why others might say that it is bland. Next time I make it, I will add more spices and probably extra garlic. Delicious! Between 4 adults and 3 kids, there were no leftovers.
Great recipe. Leftovers were even better. I didn’t have chives or scallions so I used a few chopped onions when cooking sqash. Thi will beome a go-to recipe.