Oh hi, still eating mushrooms over here to the tune of two to three times a week. I am on a KICK!
I simply can’t resist – especially when they’re spiked with lots of garlic then paired with zucchini, mushrooms, swirly pasta, and sizzling sauteed shrimp.
This light yet flavor-packed shrimp pasta recipe will be cooked and on the table in under 30 minutes. It is dinnertime perfection!
Although we’ve gone from 80s to 50s in one day (sob!) I haven’t given up hope that spring is just around the corner, and this garden-fresh recipe is totally getting me ready for it. Simple, featuring lots of vegetables and herbs, and perfectly light. I can’t wait for you to try it.
How to Make This Recipe
Start with 3/4lb peeled and deveined raw frozen jumbo shrimp. These are 16/20 jumbo shrimp, meaning there’s 16-20 shrimp per pound, which come frozen and deveined. All you need to do is let them sit in a bowl of water for 15-20 minutes to thaw, then peel the shells off.
Pat the shrimp dry using paper towels then season on both sides with garlic salt and pepper.
Meanwhile, heat 1 Tablespoon extra virgin olive oil in a large skillet over medium-high heat then add the shrimp and saute until cooked through, 1-2 minutes on each side.
Transfer the shrimp to a plate then set aside.
Meanwhile, drop 8oz gluten-free spaghetti (or regular if you don’t need to eat GF) into a pot of salted boiling water then cook until it’s just barely al dente, as it will finish cooking in the sauce.
Next, in the same 12″ skillet we used to saute the shrimp, add 1 Tablespoon each extra virgin olive oil and butter. Add 8oz sliced mushrooms and 1 small shallot then saute until the mushrooms are golden brown, 7-8 minutes. Add 1/2 zucchini that’s been sliced into half moons and 4 cloves minced garlic then saute until the zucchini are just barely starting to soften.
Stream in 1-1/4 cups chicken broth then turn the heat to high and boil until the sauce has reduced by about half.
Once the sauce has reduced, remove the skillet from the heat then add the cooked spaghetti, 1/4 cup packed basil that’s been chopped, the juice from 1/2 lemon, 1/2 cup freshly grated parmesan cheese, and 1 Tablespoon butter and toss to combine.
Add the shrimp to the skillet to heat through then serve, swirl, and enjoy!
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Mushroom and Zucchini Shrimp Pasta
Mushroom and Zucchini Shrimp Pasta is a quick and healthy dinner recipe that cooks in under 30 minutes. Easy and satisfying!
- 2 Tablespoon extra virgin olive oil, divided
- 2 Tablespoons butter, divided
- 3/4lb jumbo raw shrimp, peeled and deveined
- garlic salt and pepper
- 8oz sliced mushrooms
- 1 small shallot, chopped
- 1/2 zucchini, sliced in half then into half moons
- 4 cloves garlic, minced
- 1-1/4 cups chicken broth
- 8oz gluten free spaghetti
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup packed basil, chopped
- juice from 1/2 lemon
- Heat 1 Tablespoon extra virgin olive oil in a large saute pan over medium-high heat. Pat shrimp dry then season on both sides with garlic salt and pepper. Add to skillet then saute until pink on both sides and just barely cooked through, about 1 minute per side. Remove to a plate then set aside.
- Heat remaining Tablespoon extra virgin olive oil and 1 Tablespoon butter in skillet then add mushrooms and shallots. Saute until mushrooms are deep golden brown, 7-8 minutes then add zucchini and garlic, season with salt and pepper, and then saute until zucchini are just starting to turn tender. Add chicken broth then turn heat up to high and boil until broth has reduced by 1/2.
- Meanwhile, bring a large pot of salted water to a boil then add spaghetti and cook until just barely al dente - spaghetti will cook a bit more in the sauce. Drain then set aside.
- Once broth has reduced, remove skillet from heat then add pasta, parmesan cheese, basil, lemon juice, and remaining 1 Tablespoon butter and then toss until combined. Add shrimp then toss to heat through and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.