Mushroom and Zucchini Shrimp Pasta

This shrimp pasta with mushrooms and zucchini is a quick and flavorful meal made with jumbo shrimp, garlic, mushrooms, zucchini, Parmesan cheese, and gluten-free spaghetti. Cooked in a light butter and olive oil sauce with chicken broth and fresh lemon, it’s ideal for a weeknight dinner, seafood pasta recipe, or easy gluten-free meal. Simple ingredients and fast preparation make this pasta a practical option for families and busy schedules.

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons butter, divided
• 340 g (¾ lb) jumbo shrimp, peeled and deveined
• Garlic salt and black pepper, to taste
• 225 g (8 oz) mushrooms, sliced
• 1 small shallot, finely chopped
• ½ zucchini, sliced into half-moons
• 4 garlic cloves, minced
• 300 ml (1¼ cups) chicken broth
• 225 g (8 oz) gluten-free spaghetti
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil, chopped
• Juice of ½ lemon

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Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the shrimp dry and season on both sides with garlic salt and pepper.
2. Add the shrimp to the skillet and sauté for 1–2 minutes per side, until just cooked through and pink. Transfer to a plate and set aside.
3. In the same skillet, heat the remaining tablespoon of olive oil with 1 tablespoon of butter. Add the mushrooms and shallot, then sauté for 7–8 minutes until the mushrooms are golden and lightly caramelized.
4. Add the zucchini and minced garlic, season with salt and pepper, and cook for 1–2 minutes, until the zucchini begins to soften.
5. Pour in the chicken broth, increase the heat, and simmer until the liquid is reduced by about half.
6. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until just barely al dente. Drain and set aside.
7. Remove the skillet from the heat. Add the cooked pasta, Parmesan cheese, basil, lemon juice, and remaining tablespoon of butter. Toss until well combined.
8. Return the shrimp to the skillet, gently toss to warm through, and serve immediately.

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Tips

• Cook the shrimp just until opaque to keep them tender.
• Reserve a small amount of pasta water to loosen the sauce if needed.

Variations and Substitutions

• Use regular spaghetti or another gluten-free pasta shape.
• Replace shrimp with chicken or scallops.
• Add red pepper flakes for a mild kick.

FAQs

Can this be made ahead of time?
It’s best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.

Can vegetable broth be used instead of chicken broth?
Yes, vegetable broth works well and keeps the dish lighter.

Serving Suggestions

• Serve with a green salad or steamed vegetables.
• Finish with extra Parmesan and fresh basil on top.

Why You’ll Love This Recipe

This pasta combines tender shrimp, sautéed mushrooms, and fresh zucchini in a light, flavorful sauce. It’s quick to prepare, balanced, and suitable for both weeknight dinners and casual entertaining.