Shrimp with Squash and Penne is a light seafood meal with summer veggies. Once the zucchini start showing up in the gardens, I know it is time to make this dish! It is quick and easy to put together and very satisfying. A very bright and fresh flavor due to the lemon sauce. If you’re a shrimp lover, you must try this one out!
Shrimp with Squash and Penne #pasta #shrimp #lemon

I have made Shrimp with Squash and Penne for as long as Grumpy and I have been together.  Saying that, I have made this dish for the last 14 years!  I can’t believe for as long as I’ve made this that I have never blogged it before.  Grumpy used to request it regularly and I enjoyed making it because it is a recipe that is on the lighter side.  I originally made this with Penne, but you can use any pasta shape you have on hand.  Tonight I used baby bowtie pasta.

Right now, I am only allowing myself to have a limited serving of carbs and the only actual pasta/bready type carb I am allowing with my dinner.  Tonight, this was my carb and it was pretty darn delicious if I do say so myself.  🙂

Shrimp with Squash and Penne #pasta #shrimp #lemon

If you don’t like seafood, you could always substitute chicken for the shrimp.  Also, feel free to change the veggies up to your own tastes.  I use mushrooms, onions, zucchini and yellow summer squash for the most part. I like to cook my shrimp, but you can also just toss in pre-cooked shrimp right before serving to warm it up and forgo the cleaning etc of the shrimp!

Other spring-y pasta dishes you may enjoy:
Lemon Cheese Sauce over Cheese Ravioli with Shrimp and ArugulaThe McCallum’s Shamrock Patch
Lemon Chicken PastaFramed Cooks
15 Minute Creamy Avocado Pasta – Oh She Glows

Shrimp with Squash and Penne
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 5
  • 1/2 pound dried pasta of your choice
  • 2 tablespoons olive oil
  • 1 small yellow summer squash, thinly sliced
  • 1 small zucchini squash, thinly sliced
  • 8 ounces sliced fresh mushrooms
  • 1/2 small onion, sliced
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 4 large garlic cloves, minced
  • 1 pound medium shrimp, peeled and deveined (uncooked)
  • goya seasoning to taste
  • 1/2 cup freshly grated Parmesan cheese
  • Instructions
  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, according to package directions. Drain and pour into a large bowl.
  2. Meanwhile, warm 1 tablespoon oil in large skillet over medium heat. Add shrimp and season with Goya (or you can use salt if you prefer) to taste. Cook until shrimp is no longer pink. Remove from skillet and keep warm.
  3. Add remaining tablespoon of olive oil to pan and add mushrooms, onions, squashes and garlic. Saute until liquid is absorbed and squash and mushrooms are tender and slightly browned.
  4. Stir in lemon juice, basil, and oregano. Cook 2 minutes more.
  5. Remove from heat. Add shrimp and pasta. Toss until coated with sauce. Sprinkle with Parmesan and stir to combine.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Life Tastes Good March 5, 2014 at 2:07 pm - Reply

    Shelby, I love everything about this!! I have to try it!! Pinning and sharing!

  2. Renee P March 8, 2014 at 2:29 am - Reply

    This sounds like an easy and delicious dish!

  3. Anonymous October 16, 2019 at 6:35 pm - Reply


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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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