Creamy Mushroom and Shrimp Penne with Zucchini and Tomatoes

This creamy penne pasta is packed with earthy cremini mushrooms, tender zucchini and juicy grape tomatoes, all tossed in a luscious crème fraîche sauce brightened with lemon and chives. Juicy shrimp and a sprinkle of Parmesan cheese make it a satisfying, umami-rich meal.

Ready in just 30 minutes, this dish is perfect for busy weeknights when you crave something comforting yet elegant. The combination of mushroom stock and Italian seasoning deepens the flavor, while the creamy sauce coats every bite of al dente pasta.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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 pre-sliced). Halve tomatoes. Mince chives. Quarter lemon.
2. 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, then pat dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3. Heat a drizzle of olive oil in the 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.
4. 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.
5. While penne cooks, heat ½ TBSP butter (1 TBSP for 4 servings) and a drizzle of olive oil in the pan used for mushrooms over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning (2 tsp for 4), salt and pepper. 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 (⅓ cup for 4). Whisk in crème fraîche; season with salt and pepper.
6. 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. 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 atop pasta.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta like rigatoni, fusilli or farfalle. Adjust cooking time according to package directions.

What can I use instead of crème fraîche?

You can substitute crème fraîche with sour cream or heavy cream mixed with a teaspoon of lemon juice for a similar tangy flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to revive the sauce.