Mushroom and Zucchini Shrimp Pasta is a quick and healthy dinner recipe that cooks in under 30 minutes. Easy and satisfying!
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!
Equipment
Ingredients
- 2 Tablespoon extra virgin olive oil, divided
- 2 Tablespoons butter, divided
- 3/4 lb jumbo shrimp, peeled and deveined
- garlic salt and pepper
- 8 oz mushrooms, sliced
- 1 small shallot, chopped
- 1/2 zucchini, sliced in half then into half moons
- 4 cloves garlic, minced
- 1-1/4 cups chicken broth
- 8 oz gluten free spaghetti
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup packed basil, chopped
- 1/2 lemon
Directions
- Heat 1 Tablespoon extra virgin olive oil in a large skillet over medium-high heat. Pat shrimp dry with paper towels 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, 1-2 minutes 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 golden brown, 7-8 minutes then add zucchini and garlic, season with salt and pepper, and saute until zucchini are just starting to become 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This. is. amazing!
I’m so glad to hear it, Julie!! Thank you so much for your feedback and recipe rating!
This is a family favorite! We love the simplicity and the taste is wonderful. I like my plate with a bit of red pepper flakes.
This is a great combination of seasonings but I kicked it up by seasoning the shrimp with Creole spices and let them sit for few minutes still added basil and garlic of course. I added more of the same vegetables instead of pasta to make it more keto friendly. Very rich and satisfying! Thanks! Have a great weekend!
Sounds delicious, Patricia! Thanks for sharing your yummy variation on the recipe!
Love this recipe.. I’ve made it several times! Just made it over spaghetti squash and it was delicious! Only question is whenever I put the grated Parmesan cheese in, it all clumps together.. any thoughts? Thanks! Alicia
Oh My Word. That looks freaking amazing. MUST have soon.
Ooh, yes! Three of my favourite foods AND pasta! Looks delicious. This one is going on next week’s menu – thank you for sharing!
I made it last night. So good! As an added bonus, my other half had already eaten when I got home from work, so more for me! ;)
That is awesome, Laura!! Thanks so much for returning to leave feedback! :)
I have made this so many times and it is delicious!
Looks great. .did u use white mushrooms?
I made this last night with chicken instead of shrimp – I enjoy shrimp, but my husband won’t touch it. it was wonderful. Will definitely make it again. Last week we really enjoyed the Mexican Chorizo skillet – delicious. Can’t wait to make the newest Lemon pepper Chicken one!
I am having Iowa Girl Eats week and this recipe kicked it off on Monday and we loved it! Thanks so much! Tomorrow I have Lemon Pepper Chicken with Artichoke Salsa and Roasted Asparagus ready to go; Wednesday is Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet — and still need to plan Thursday and Friday still! I love your blog, your recipes are fun and sooooo flavorful!
I loved this dish!! I made it for dinner tonight and it was so tasty!! Thanks!
yum, this looks great! Thanks for sharing!
styleandchocolates
This looks incredible! Thanks so much for sharing your recipe and beautiful photos.
I need to go buy some shrimp…. :)