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!
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 I originally made this with Penne, but you can use any pasta shape you have on hand.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. 🙂
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!
1 pound medium shrimp, peeled and deveined (uncooked)
goya seasoning to taste
1/2 cup freshly grated Parmesan cheese
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.
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.
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.
Stir in lemon juice, basil, and oregano. Cook 2 minutes more.
Remove from heat. Add shrimp and pasta. Toss until coated with sauce. Sprinkle with Parmesan and stir to combine.
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.
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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