2 cups dry Penne ** I use brown rice pasta because I'm on a gluten-free diet 1 tbsp canola or olive oil 1 zucchini, julienned 6 mushrooms, sliced 10 large raw shrimp, peeled and deveined 1 clove garlic, minced 1 medium tomato, diced 1/4 cup chopped fresh parsley 4 tsp. Parmesan cheese 1/2 tsp. lemon juice salt and pepper
In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
Meanwhile in a large skillet, heat 1/2 tbsp of the oil over high heat; stir fry zucchini and mushrooms until tender-crisp, about 3 minutes. Transfer to bowl.
In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque. Add tomato and cook for 1 minute.
Add shrimp and zucchini mixture (including all liquids) to pot with hot pasta. Add parsley, cheese, lemon juice; toss to mix. Season with salt and pepper to taste.
The amount of pasta seemed like a lot, so I added an extra bit of oil and lemon juice, and reserved a cup of the pasta liquid to get a decent amount of sauce. I also added a bit of red pepper flake. It was incredible. One of the better recipes I've found on here!
I used a vegetable peeler for the zucchini instead of going with julienned. I put a little red pepper in to give it a little spice. I didn't have a tomato so I used canned diced tomatoes. Very good meal.
My husband and kids are usually worried when I try something new, but this was amazing !! They loved it, and my husband wants me to make it for our dinner party coming up. This dish will be a keeper for sure. Thank-you !!
loved it. included all my favorite things...pasta, shrimp, zucchini and mushrooms!! I added a little more parmesan cheese which added more calories, but a little more flavor too, since i didn't add the lemon juice. my family loved it!!