Shrimp with Penne and Squash
A light and flavorful seafood pasta featuring tender shrimp, wholesome penne, and nutrient-packed squash. This healthy one pan recipe comes together in just 30 minutes, making it perfect for busy weeknights or a nourishing family dinner. Fresh garlic, olive oil, lemon, and Parmesan tie everything together for a vibrant, restaurant quality meal you can enjoy at home.
Equipment
- Large skillet for shrimp & squash
- Pot for pasta
- Colander
- Cutting board
- Sharp knife
Ingredients
- 12 oz 340 g penne pasta (whole grain or regular)
- 1 lb 450 g large shrimp, peeled and deveined (fresh or thawed)
- 2 medium zucchini or yellow squash sliced into ribbons or cubes
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes optional, for spice
- 1/2 cup cherry tomatoes halved (optional)
- Juice of 1 lemon
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil or parsley chopped
- Salt and black pepper to taste
Instructions
- Cook Pasta
- Bring a large pot of salted water to boil. Add penne and cook until al dente. Reserve 1/2 cup pasta water, then drain.
- Prepare Shrimp
- Pat shrimp dry with paper towels. In a skillet, heat 1 tbsp olive oil over medium-high heat. Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- Cook Squash
- In the same skillet, add remaining olive oil and garlic. Sauté 1 minute until fragrant. Add zucchini (and cherry tomatoes if using). Cook 4-5 minutes until tender but not mushy.
- Combine
- Add cooked pasta to the skillet with squash. Pour in reserved pasta water, lemon juice, and Parmesan. Toss until glossy and well-coated.
- Finish
- Return shrimp to skillet, toss gently, and cook 1 more minute to warm through. Garnish with fresh basil or parsley.
- Serve
- Plate pasta, top with extra Parmesan and a drizzle of olive oil if desired. Serve immediately.
Notes
- For a creamier version, add 2 tbsp Greek yogurt or light cream at the end.
- To make gluten-free, use chickpea or lentil pasta.
- Leftovers keep well in the fridge up to 3 days; reheat with a splash of broth.