Shrimp with Penne and Squash recipe

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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

Nutrition Info

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
servingSize: -
sodium: 440.8 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.

Recipe Yield

5 servings

Recipe Note

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.

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