Penne with Shrimp and Mushrooms on the Lighter Side
Elevate your weeknight dinner game with this wholesome and flavorful Penne with Shrimp and Mushrooms on the Lighter Side. This crowd-pleasing recipe combines tender shrimp, earthy mushrooms, and al dente penne pasta, all tossed in a creamy yet guilt-free sauce made with tangy Greek yogurt and a hint of zesty lemon. With just 10 minutes of prep and 20 minutes of cook time, this dish comes together effortlessly, making it perfect for busy schedules. Low-sodium broth and a touch of olive oil keep things light, while Parmesan cheese and fresh parsley add the perfect finishing touch. Whether you're looking for a satisfying yet healthy pasta dish or a quick family-friendly meal, this recipe delivers big on flavor without weighing you down.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb shrimp (peeled and deveined)
- 8 oz mushrooms (sliced)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp lemon zest
- 1 tbsp lemon juice (freshly squeezed)
- 1 cup plain Greek yogurt
- 0.25 cup chicken or vegetable broth (low-sodium)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water and then drain the pasta. Set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and sprinkle with a pinch of salt and black pepper. Cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in the lemon zest and lemon juice, then pour in the chicken or vegetable broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Reduce the heat to low and stir in the Greek yogurt until it forms a creamy sauce. If the sauce is too thick, use the reserved pasta water, a tablespoon at a time, to thin it to your desired consistency.
Add the cooked shrimp back to the skillet, along with the cooked penne pasta. Toss everything together until well-coated in the sauce.
Stir in the chopped parsley and grated Parmesan cheese. Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.
Serve immediately, garnished with extra parsley and Parmesan if preferred. Enjoy!
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 14.8 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 20.7 mcg | 103% | |
| Calcium | 843 mg | 65% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3540 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
