Description
This Mushroom and Zucchini Shrimp Pasta is a delightful gluten-free dish combining succulent jumbo shrimp with sautéed mushrooms, fresh zucchini, and aromatic herbs. Tossed with gluten-free spaghetti, Parmesan cheese, and a bright lemon finish, it’s a quick and flavorful meal perfect for busy weeknights or elegant dinners.
Ingredients
Scale
Seafood
- 340 g (¾ lb) jumbo shrimp, peeled and deveined
Vegetables & Aromatics
- 225 g (8 oz) mushrooms, sliced
- 1 small shallot, finely chopped
- ½ zucchini, sliced into half-moons
- 4 garlic cloves, minced
- ¼ cup fresh basil, chopped
Pantry
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons butter, divided
- Garlic salt and black pepper, to taste
- 300 ml (1¼ cups) chicken broth
- 225 g (8 oz) gluten-free spaghetti
- ½ cup freshly grated Parmesan cheese
- Juice of ½ lemon
Instructions
- Prepare and Season Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the shrimp dry and season both sides with garlic salt and black pepper.
- Sauté Shrimp: Add the shrimp to the skillet and cook for 1–2 minutes on each side until just cooked through and pink. Remove from skillet and set aside on a plate.
- Sauté Mushrooms and Shallot: In the same skillet, heat the remaining tablespoon of olive oil with 1 tablespoon of butter. Add sliced mushrooms and chopped shallot, sautéing for 7–8 minutes until mushrooms are golden and lightly caramelized.
- Cook Zucchini and Garlic: Add the zucchini slices and minced garlic to the skillet, season with salt and pepper, and cook for 1–2 minutes until the zucchini softens slightly.
- Add Chicken Broth and Reduce: Pour in chicken broth, increase heat to bring to a simmer, and cook until the liquid reduces by about half, concentrating flavors.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the gluten-free spaghetti until just barely al dente. Drain and set aside.
- Combine Pasta and Sauce: Remove skillet from heat. Add cooked pasta, grated Parmesan, chopped basil, lemon juice, and the remaining tablespoon of butter to the skillet. Toss thoroughly to combine and coat the pasta.
- Finish with Shrimp and Serve: Return the cooked shrimp to the skillet, gently toss to warm through, then serve immediately while hot.
Notes
- For best flavor, use fresh jumbo shrimp and season well with garlic salt and pepper.
- Gluten-free spaghetti ensures this dish is safe for gluten-sensitive diners.
- You can substitute chicken broth with vegetable broth to make it pescatarian.
- If you want a bit more zest, add extra lemon juice or a pinch of red pepper flakes.
- To save time, prep all vegetables before cooking as the process moves quickly.
