Silky Sicilian Shrimp Penne
tossed with Mushrooms, Zucchini & Tomatoes
- Wheat
- Milk
- Shellfish
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.
Ingredients
1 unit
Zucchini
4 ounce
Cremini Mushrooms
4 ounce
Grape Tomatoes
¼ ounce
Chives
1 unit
Lemon
6 ounce
Penne Pasta
(Contains: Wheat)
1 tablespoon
Italian Seasoning
1 unit
Mushroom Stock Concentrate
3 tablespoon
Crème Fraîche
(Contains: Milk)
¼ tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
1 tablespoon
Olive Oil
1.5 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• While penne cooks, heat ½ 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 ¼ cup reserved pasta cooking water (1⁄3 cup for 4). • Whisk in crème fraîche; season with salt and pepper.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, earthy flavors; some found it a bit bland and suggested adding extra seasoning or herbs 🌿.
- Ease of prep: While tasty, several noted longer prep time than expected, especially when deveining shrimp or cooking vegetables separately.
- Suggestions: Consider sautéing zucchini and mushrooms together to save time; try adding garlic, onions, or sun-dried tomatoes for extra flavor.
- Leftovers: Generous portions often provided satisfying leftovers; some even stretched the two-person meal to feed three.
- Protein options: Many enjoyed adding shrimp, while others preferred chicken or suggested trying scallops for variety.
Reviews from our home cooks
We got this with shrimp. The portion of shrimp was huge, so it was definitely worth the cost. The shrimp beefed it out so that we could get three meals from a two-meal pack. The instructions are a little bit weird. For instance, the mushrooms can be sauteed and while they are cooking the zucchini can be added to the pan as well. There's no reason these need to be separated each time.
Easy to cook! I recommend using the pan for the pasta for the shrimp to save time and not have to wait for each vegetable on addition. I prefer a little spice so I added a little hot sauce. Really delicious with the vegetables added.
Tremendous! I made some adjustments because of dietary restrictions. Left out the tomatoes (cannot have seeds) added Romano cheese (shredded) and extra chicken stock. Made the sauce creamier and fed 3 people. One could not stop eating it!
Fantastic! The tomato sauce is delightful and mushrooms so flavorful. I added the shrimp - perfecto!
My family loved this! I felt there were too many steps involved. For example, why cook the zucchini and mushrooms separately?
Seasoned shrimp with Shrimp Spice. Sauce was quite good; could have added more water or cream. The vegetables were very good. Liked the combination.
Very tasty and filling! Made about 3 large servings so will have lots of leftovers! Got the shrimp to go with it and it was very yummy
This was delicious; a bit of prep required, but so worth it. I chose shrimp as an add-on. With a salad and bread, this dinner for two easily would serve three. Highly likely that I will order this again!
Yeah... This is really good. Like REALLY good. Right up my alley with the veggies and pasta. We added shrimp and it was worth the extra cost.
Fantastic meal, we added shrimp and garlic bread... felt like a gourmet chef at the dinner table!
