Shrimp with Penne and Squash

Shrimp with Penne and Squash

41
Grumpy's Honeybunch 125

"You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also. I always use fresh garlic! This is hubby's favorite meal."

Ingredients

35 m servings 365 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
  2. Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
  3. Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.
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Reviews

41
  1. 53 Ratings

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Followed with suggestions made by emerald - added onions, skipped the green onions, used fresh garlic. I used already cooked shrimp that I thawed and removed the tails, I just added long enough...

Pretty good- a little bland. I added more garlic, fresh basil, and more salt.

Made this for an "Under the Sea" potluck at work today. Followed the recipe exactly, except that I just eyeballed the ingredients. Rave reviews, and have given out the recipe several times.