Silky Sicilian Shrimp Penne

🥘 Ingredients

• butter
  2 tbsp
• chives
  1 bunch
• cooking oil
  1 tbsp
• cremini mushrooms
  8 oz
• crème fraîche
  3 tbsp
• grape tomatoes
  1 c
• italian seasoning
  1 tsp
• lemon
  1 unit
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ¼ cup
• penne pasta
  8 oz
• pepper
  1 tsp
• salt
  1 tsp
• shrimp
  10 oz
• zucchini
  1 medium

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   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 cremini mushrooms . Halve grape tomatoes . Mince chives . Quarter lemon .

   zucchini: 1 medium, cremini mushrooms: 8 oz, grape tomatoes: 1 c, chives: 1 bunch, lemon: 1 unit
2. 

   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, ⏱️ 5 minutes . Transfer to a medium bowl . Wipe out pan.

   olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, ⏱️ 6 minutes . Turn off heat; season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.
4. 

   4

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.

   penne pasta: 8 oz
5. 

   5

   While penne cooks, heat ½ TBSP butter and a drizzle of cooking oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with 1 tsp italian seasoning , salt, and pepper. Cook, stirring, until tomatoes are softened, ⏱️ 3 minutes . Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in mushroom stock concentrate and ¼ cup reserved pasta cooking water. Whisk in crème fraîche ; season with salt and pepper.

   butter: 2 tbsp, cooking oil: 1 tbsp, italian seasoning: 1 tsp, mushroom stock concentrate: 1 unit, crème fraîche: 3 tbsp
6. 

   6

   Add shrimp to pan and cook until pink and opaque, ⏱️ 2 minutes . Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter until melted. TIP: 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 cheese and remaining chives. Serve with remaining lemon wedges on the side.

   shrimp: 10 oz, parmesan cheese: ¼ cup