Shrimp and Summer Vegetable Pasta

Zucchini, yellow squash, bell pepper, and onion add lots of fresh flavor to this creamy pasta.

Shrimp and Summer Vegetable Pasta
Makes 6 to 8 Servings
  • ¼ cup unsalted butter
  • 2 cups ½-inch-sliced halved yellow squash
  • 2 cups ½-inch-sliced halved zucchini
  • 1 cup diced red onion
  • 1 cup diced green bell pepper
  • 1 cup white wine
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 1 pound peeled and deveined jumbo fresh shrimp
  • ½ cup heavy whipping cream
  • 1 (16-ounce) box penne pasta, cooked according to package directions
  • ½ cup freshly grated Parmesan cheese
  • 2 ounces cream cheese
  • ½ cup torn basil leaves
  • Garnish: shredded Parmesan, crushed red pepper
  1. In a large Dutch oven, melt butter over medium-high heat. Add squash, zucchini, onion, and bell pepper. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes. Reduce heat to medium, and add wine, lemon juice, salt, black pepper, and red pepper; simmer until liquid is reduced by one-fourth, 5 to 7 minutes.
  2. Add shrimp to vegetable mixture, and cook, stirring occasionally, until shrimp are pink and firm, about 3 minutes. Remove shrimp using kitchen tongs, and set aside.
  3. Add cream to vegetable mixture, stirring until completely combined. Cook for 3 minutes. Fold in pasta, Parmesan, and cream cheese; stir until cream cheese is well combined. Fold in shrimp. Sprinkle with basil. Garnish with Parmesan and red pepper, if desired.