Shrimp And Squash Penne Recipes

SHRIMP WITH PENNE AND SQUASH

Shrimp with Penne and Squash image

You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also. I always use fresh garlic! This is hubby's favorite meal.

Provided by Grumpy's Honeybunch

Categories Seafood Shellfish Shrimp

Time 35m

Yield 5

Number Of Ingredients 13

Ingredients

½ pound dried penne pasta
2 tablespoons olive oil
4 cups thinly sliced yellow squash
3 cups thinly sliced zucchini
1 pound medium shrimp - peeled and deveined
¼ cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 cloves garlic, minced
½ cup minced fresh chives or green onions
¼ cup freshly grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 43 g, Cholesterol 141.5 mg, Fat 9.6 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 440.8 mg, Sugar 3.3 g

PENNE WITH SHRIMP

Penne with Shrimp image

A light but tasty Italian dish!

Provided by K Douglas

Categories World Cuisine Recipes European Italian

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 (16 ounce) package penne pasta
2 tablespoons olive oil
¼ cup chopped red onion
1 tablespoon chopped garlic
¼ cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g

ROSEMARY SHRIMP PENNE WITH BUTTERNUT SQUASH SAUCE

Rosemary Shrimp Penne With Butternut Squash Sauce image

An elegant but super easy recipe that takes little time to pull together. Great for cool fall evenings in front of the fire!

Provided by Auntie Mags

Categories Penne

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dry penne pasta
1 1/4 cups butternut squash, peeled and diced
1 lb large shrimp, peeled and deveined
2 teaspoons fresh rosemary, chopped finely (or 1 tsp dried rosemary)
2 garlic cloves, minced finely
1 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
3/4 cup whole milk or 3/4 cup cream
3/4 cup chicken stock
3 tablespoons parmesan cheese, grated
olive oil

Steps:

Add olive oil to heated deep heavy skillet.
Add squash, garlic, half of salt and half of pepper to skillet and saute squash on medium high until it begins to color, approximately 7-10 minutes.
Add chicken stock and simmer until squash is thoroughly tender, approximately 7 minutes.Add rosemary and remaining salt and pepper to taste.
Puree sauce with immersion blender or in stand blender until smooth. Note: if you prefer a more rustic texture, remove some squash before pureeing and cut into smaller cubes and add back to puree.
In the meantime, cook pasta per package directions in boiling salted water until al dente. Drain but do not rinse.
Heat olive oil in second heavy skillet over medium high heat.
Add shrimp and saute until pink about 3-4 minutes. Do not overcook.
In large pot, combine cooked pasta, sauce, and 1/2 of milk and stir until combined. Simmer over low heat, stirring occasionally. Add rest of milk slowly to reach desired consistency. Simmer until heated through.
Serve pasta in individual bowls with shrimp placed on top.
Sprinkle Parmesan on dish and serve hot.

Nutrition Facts : Calories 610.4, Fat 7.5, SaturatedFat 2.4, Cholesterol 182, Sodium 895.2, Carbohydrate 101, Fiber 13.6, Sugar 4.1, Protein 36.2

SHRIMP AND SQUASH PENNE

Shrimp and Squash Penne image

From Cooking Light. Serving size: 2 cups. Per serving: 351 calories, 9.2 g fat, 24.1 g protein, 43.7 g carb, 3.6 g fiber, 107 mg cholesterol

Provided by ratherbeswimmin

Categories Penne

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
4 cups thinly sliced yellow squash
3 cups thinly sliced zucchini
1 lb medium shrimp, peeled and deveined
1/4 cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
4 cups hot cooked penne
1/2 cup thinly sliced fresh chives or 1/2 cup green onion
1/4 cup grated fresh parmesan cheese

Steps:

Let the oil get heated in a large nonstick skillet over medium-high heat.
Add in the squash and zucchini; stir/saute for 10 minutes.
Add in the shrimp; stir/saute for 3 minutes.
Add in lemon juice and the next 5 ingredients; cook 2 minutes or until the shrimp are done.
Mix together the shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently, adjust seasoning to taste, and serve.

Nutrition Facts : Calories 501.8, Fat 10.5, SaturatedFat 2.2, Cholesterol 142.6, Sodium 464.3, Carbohydrate 75.6, Fiber 11.5, Sugar 3.5, Protein 29.1

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