Silky Sicilian Shrimp Penne
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Silky Sicilian Shrimp Penne

Silky Sicilian Shrimp Penne

tossed with Mushrooms, Zucchini & Tomatoes


If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: It’s loaded with ’shroom slices! They’re the flavor backbone of this recipe along with rich mushroom stock, bringing all those deep, earthy flavors that you know and love. We’ve added al dente penne, zucchini and tomatoes, a lemony, chive-flecked crème fraîche sauce, and a sprinkling of Parmesan cheese. Get ready for this umami-packed dish to hit your dinner table.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit


4 ounce

Cremini Mushrooms

4 ounce

Grape Tomatoes

¼ ounce


1 unit


6 ounce

Penne Pasta

(Contains Wheat)

1 tablespoon

Italian Seasoning

1 unit

Mushroom Stock Concentrate

4 tablespoon

Crème Fraîche

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

10 ounce


(Contains Shellfish)

Not included in your delivery

1 tablespoon

Olive Oil

1.5 tablespoon


(Contains Milk)



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories790 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber6 g
Protein37 g
Cholesterol270 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Medium Bowl
Paper Towel



• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve tomatoes. Mince chives. Quarter lemon.

Cook Zucchini

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. • Transfer to a medium bowl. Wipe out pan.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Mushrooms

• Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. • Turn off heat; season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.

Use pan used for shrimp or chicken here.

Cook Pasta

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain.

Make Sauce

• While penne cooks, heat 1⁄2 TBSP butter (1 TBSP for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. (Use the rest of the Italian Seasoning as you like.) Cook, stirring, until tomatoes are softened, 2-4 minutes. • Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in stock concentrate and 1⁄4 cup reserved pasta cooking water (1⁄3 cup for 4). • Whisk in crème fraîche; season with salt and pepper.

Finish & Serve

• Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. TIP: If necessary, add more pasta cooking water a splash at a time until penne is coated in a creamy sauce. • Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.

Serve shrimp or chicken atop pasta.

Shrimp are fully cooked when internal temperature reaches 145°.

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