If you’re craving something savory, comforting, and bursting with fresh flavors, then this Mushroom and Zucchini Shrimp Pasta Recipe is exactly what you need in your dinner rotation. This dish combines tender jumbo shrimp with earthy mushrooms and lightly sautéed zucchini, all tossed in a luscious Parmesan-infused sauce that beautifully coats perfectly al dente gluten-free spaghetti. It’s quick to make yet feels like a fancy indulgence—ideal for weekday dinners or impressing friends with minimal effort. The harmony of textures and vibrant fresh herbs tied together by a bright splash of lemon makes every bite a delightful experience you’ll want to revisit again and again.
Ingredients You’ll Need
The beauty of this Mushroom and Zucchini Shrimp Pasta Recipe lies in the simplicity of its ingredients. Each component is essential, balancing taste, texture, and color to create a harmonious and flavorful dish. From the juicy shrimp to the fresh zucchini and aromatic basil, these ingredients come together effortlessly to make this dish shine.
- Extra virgin olive oil (2 tablespoons, divided): Adds a rich base and depth of flavor while keeping the dish light.
- Butter (2 tablespoons, divided): Brings a silky texture and subtle richness that rounds out the sauce.
- Jumbo shrimp (340 g/¾ lb, peeled and deveined): The star protein, providing a tender and slightly sweet bite.
- Garlic salt and black pepper, to taste: Enhances and balances the savory flavors in the dish perfectly.
- Mushrooms (225 g/8 oz, sliced): Adds earthiness and a meaty texture that complements the shrimp nicely.
- Small shallot (finely chopped): Offers a delicate onion flavor that warms the dish.
- Zucchini (½, sliced into half-moons): Brings freshness, color, and a subtle crunch that lightens the pasta.
- Garlic cloves (4, minced): Infuses the dish with aromatic boldness.
- Chicken broth (300 ml/1¼ cups): Creates a flavorful sauce base that keeps everything moist without heaviness.
- Gluten-free spaghetti (225 g/8 oz): Holds the sauce perfectly and makes the dish accessible to gluten-sensitive eaters.
- Freshly grated Parmesan cheese (½ cup): Adds nutty, creamy depth and melts smoothly into the pasta.
- Fresh basil (¼ cup, chopped): Provides herbaceous brightness and a pop of green.
- Lemon juice (from ½ lemon): Lifts the entire dish with a fresh, zesty finish.
How to Make Mushroom and Zucchini Shrimp Pasta Recipe
Step 1: Sauté the Shrimp
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. To get perfectly cooked shrimp that stay juicy, pat them dry and season both sides with garlic salt and black pepper. Sauté the shrimp for just 1 to 2 minutes per side until they turn a light pink and opaque. This quick sear locks in their sweetness and prevents them from becoming rubbery. Once done, transfer the shrimp to a plate and set aside—they’ll come back into the pan near the end.
Step 2: Cook Mushrooms and Shallots
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Toss in the sliced mushrooms and finely chopped shallot and sauté them over medium heat for about 7 to 8 minutes. You want the mushrooms to become golden brown and develop those irresistible lightly caramelized edges. This step deepens the dish’s flavor and adds wonderful texture contrast.
Step 3: Add Zucchini and Garlic
Next, stir in the sliced zucchini and minced garlic. Season lightly with salt and black pepper, then cook for another 1 to 2 minutes until the zucchini just begins to soften. This brief cooking keeps the zucchini slightly crisp, bringing a fresh crunch that balances the heartiness of the mushrooms and shrimp.
Step 4: Simmer in Chicken Broth
Pour in the chicken broth, crank the heat up, and let it simmer until the liquid reduces by about half. This reduction concentrates the flavors and creates a silky, lightly saucy base that helps tie all the ingredients together without weighing down the dish.
Step 5: Cook the Pasta
While your sauce simmers, bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook it until it’s just barely al dente—firm yet tender. Then drain the pasta, reserving a little cooking water if you want to loosen the sauce later, and set the pasta aside.
Step 6: Combine Pasta and Ingredients
Remove the skillet from heat and stir in the cooked pasta, freshly grated Parmesan cheese, chopped basil, lemon juice, and the remaining tablespoon of butter. Toss gently but thoroughly until everything is well coated with the luscious sauce. The cheese melts into the pasta adding creaminess while the lemon juice brightens the flavors perfectly.
Step 7: Reintroduce the Shrimp
Finally, return the sautéed shrimp to the skillet and toss gently again just to warm them through. This keeps the shrimp tender and juicy without overcooking. Serve immediately to enjoy the full symphony of flavors and textures while it’s hot.
How to Serve Mushroom and Zucchini Shrimp Pasta Recipe
Garnishes
To elevate your Mushroom and Zucchini Shrimp Pasta Recipe, sprinkle some extra grated Parmesan and fresh basil leaves just before serving. A light drizzle of quality olive oil or a pinch of crushed red pepper flakes can add wonderful aroma and mild heat, taking the dish over the top.
Side Dishes
Pair this pasta with a crisp green salad dressed with lemon vinaigrette or some roasted garlic bread for soaking up every last bit of sauce. Simple steamed asparagus or a side of sautéed green beans also complement the fresh, vibrant flavors beautifully.
Creative Ways to Present
For a fun twist, serve the pasta in shallow bowls, allowing the vibrant colors of the zucchini and mushrooms to peek through. Garnish each serving with a sprig of basil and a lemon wedge for an inviting, rustic look that encourages guests to dive right in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mushroom and Zucchini Shrimp Pasta Recipe in an airtight container in the refrigerator for up to 2 days. The flavors meld even more after resting, but the shrimp are best enjoyed fresh as they can toughen when stored too long.
Freezing
Because of the delicate shrimp and fresh vegetables, freezing this pasta is not recommended as it can affect texture and flavor. For best results, prepare fresh or keep leftovers refrigerated and consume promptly.
Reheating
When reheating, gently warm the pasta in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if it’s thickened. Avoid the microwave whenever possible to keep the shrimp tender and prevent the zucchini from becoming mushy.
FAQs
Can I use regular pasta instead of gluten-free spaghetti?
Absolutely! This Mushroom and Zucchini Shrimp Pasta Recipe works well with any pasta you prefer. Simply cook according to package instructions.
What can I substitute for chicken broth?
If you don’t have chicken broth on hand, vegetable broth or even a light seafood broth would be excellent alternatives that keep the dish flavorful.
How do I know when the shrimp are perfectly cooked?
Shrimp cook very quickly—once they turn pink and opaque, they are done. Overcooking can make them tough, so err on the side of caution and remove them from heat promptly.
Can I add other vegetables to this recipe?
Definitely! Cherry tomatoes, spinach, or bell peppers would be delightful additions and add more color and flavor diversity.
Is this recipe suitable for meal prep?
Yes, but keep the shrimp separate if possible and add them fresh to the pasta at serving time to maintain their tender texture and fabulous flavor.
Final Thoughts
I can’t recommend this Mushroom and Zucchini Shrimp Pasta Recipe enough to brighten your weeknight meals or impress guests with minimal fuss. It’s the perfect combination of easy, elegant, and downright delicious that makes cooking feel like a joyous experience. So gather your ingredients, put on some music, and get ready to savor every bite of this delightful pasta dish!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Mushroom and Zucchini Shrimp Pasta is a quick and delightful dish combining tender jumbo shrimp, sautéed mushrooms, fresh zucchini, and gluten-free spaghetti tossed in a flavorful garlic butter sauce with Parmesan and fresh basil. Ready in just 25 minutes, it’s a perfect weeknight meal that’s both elegant and satisfying.
Ingredients
Shrimp and Seasoning
- 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
Vegetables and Aromatics
- 225 g (8 oz) mushrooms, sliced
- 1 small shallot, finely chopped
- ½ zucchini, sliced into half-moons
- 4 garlic cloves, minced
Other Ingredients
- 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
Instructions
- Prepare Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat shrimp dry and season with garlic salt and black pepper on both sides.
- Sauté Shrimp: Add shrimp to the skillet and cook for 1–2 minutes per side until just cooked through and pink. Transfer shrimp to a plate and set aside.
- Sauté Mushrooms and Shallots: In the same skillet, heat the remaining 1 tablespoon of olive oil with 1 tablespoon of butter. Add sliced mushrooms and finely chopped shallot. Sauté for 7–8 minutes until mushrooms are golden and lightly caramelized.
- Cook Zucchini and Garlic: Add sliced zucchini and minced garlic to the skillet. Season with salt and pepper, cooking for 1–2 minutes until zucchini softens slightly.
- Simmer with Chicken Broth: Pour in chicken broth, increase heat, and simmer until the liquid reduces by about half.
- Cook Pasta: Meanwhile, bring a large pot of salted water to boil. Cook gluten-free spaghetti until just barely al dente. Drain and set aside.
- Combine Pasta and Sauce: Remove skillet from heat. Add cooked pasta, Parmesan cheese, chopped basil, lemon juice, and remaining 1 tablespoon of butter. Toss everything well to combine.
- Finish with Shrimp: Return shrimp to the skillet, gently toss to warm through, and serve immediately.
Notes
- Use gluten-free spaghetti to keep the dish gluten-free.
- Adjust seasoning with garlic salt and pepper as preferred.
- For extra spice, add a pinch of red pepper flakes while sautéing vegetables.
- Freshly squeezed lemon juice brightens the flavors – do not omit.
- Do not overcook the shrimp to keep them tender and juicy.
- If desired, substitute chicken broth with vegetable broth for a lighter flavor.
