Garlic Mushroom and Zucchini Pasta with Shrimp is a quick and healthy gluten-free supper that cooks in under 30 minutes!
Oh hi, still eating mushrooms over here to the tune of two to three times a week. I am on a KICK!
Past kicks include asking for ALL THE workout clothes for Christmas (half of them are still in the bags I got them in – ack!) painted nails (yep, back to clear. Sigh. That lasted a good 4 days!) coconut milk lattes at Starbucks (YES, they have coconut milk now! NO, I can’t convince myself that it doesn’t taste like I’m drinking pina colada coffee!) and unpacking the minute I get home from vacation.
Can I make a confession? My suitcase has been sitting on the bedroom floor since we got home from Mexico. MEXICO. It’s been so long since we got back that I’m not even tan anymore! Ok, I did unpack the Ziplock travel space bags (<– obsessed) within the suitcase cough, a week after returning home so I could do laundry, but that’s about as far as I’ve gotten. I don’t even know myself anymore.
But mushrooms you guys. Nay, garlic mushrooms which are paired with zucchini, basil, pasta, and jumbo shrimp, then tossed in a light and luscious sauce with a kiss of bright lemon flavor in this springy dish that’s cooked and on the table in under 30 minutes. I created the recipe for Eat Shrimp and Calphalon, who are throwing a pasta and shrimp party (uhhh, sign me up!) and challenged me to create a dish using shrimp and pasta then cook it using Calphalon’s contemporary nonstick pans.
I’ve been a Calphalon girl since I really started getting into cooking in my early 20s, and was pumped to try out some new cookware to let you know what I think. Spoiler alert: I loved everything! Seriously, I do have a lot of newly engaged ladies email to ask what they should put on their registry and I always recommend Calphalon pots and pans. They’re fab.
But what I really loved is the dish I created with them – Garlic Mushroom and Zucchini Pasta with Shrimp. 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. Hope you’ll give it a try!
Start with 3/4lb peeled and deveined raw frozen jumbo shrimp. I prefer jumbo shrimp because it feels fancy eating enormous shrimp plus they’re harder to overcook (a fact I appreciate seeing as how I murdered a pan of medium shrimp last week after looking away for seriously just a minute!)
These 16/20 jumbo shrimp, meaning there’s 16-20 shrimp per pound, came frozen and deveined. All I had to do was let them sit in a bowl of water for 15-20 minutes to thaw, then peel the shells off.
Pat the shrimp dry using a kitchen cloth or 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 the shrimp are barely cooked through, about a minute on each side. As I mentioned, I used the Calphalon Contemporary Nonstick 12″ Fry Pan that is not only dishwasher-safe (yee. HAW!) but really versatile too. Since it has sloped sides it’s great for sauteing meats and vegetables but can also be used for making sauces.
Transfer the shrimp to a plate then set aside.
Meanwhile, bring a pot of salted water to a boil for the pasta. I tested out the Calphalon Contemporary Nonstick 3.5 qt. Pour and Strain Sauce Pan which I loved not only because it’s a great medium-sized pan to have in your collection for cooking pasta and soups, but it also has straining holes on the accompanying lid to drain your pasta – no separate strainer required. So slick!
Drop 8oz gluten-free spaghetti (or regular if you don’t need to eat GF) into the boiling water then cook until it’s just barely al dente, as it will finish cooking in the sauce. By the way, I used Calpahlon’s Stainless Steel Utensils Silicone Tipped Tongs to help cook every part of this dish from flipping the shrimp, to stirring the pasta, and tossing the vegetables. The silicone tips are great for not scratching the pans.
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 deep golden brown, 7-8 minutes. Add 1/2 zucchini that’s been sliced in 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 then toss to combine.
Add the shrimp to the skillet to heat through then serve, swirl, and enjoy!
Garlic Mushroom and Zucchini Pasta with Shrimp
Garlic Mushroom and Zucchini Pasta with Shrimp is a quick and healthy supper that cooks in under 30 minutes!
- 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.
- Look for shrimp that are at least already deveined to save prep time. I have a hard time finding raw peeled AND deveined shrimp, but only having to peel them is faster than having to do both.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.