This is one of my favorite dishes by Giada de Laurentis! I like to stock up plenty of the butternut squash in the fall to have all year round.
Here is how I make it, complete with pictures!
Pasta with Shrimp & Butternut Squash
- 6 tablespoons olive oil
- 3-4 cups butternut squash, peeled and cut into 1-inch cubes
- 2 garlic cloves, minced
- 2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup vegetable stock (or chicken)
- 1 lb penne pasta (rigatoni or shaped pasta will do)
- 1/2 lb shrimp, peeled and deveined
- 3/4 to 1 cup whole milk
- 1/2 cup chopped fresh basil leaves ( or 1 T dried basil)
- 1/4 cup grated Parmesan
1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a food processor and puree.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the shrimp with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the shrimp to the pan and cook until just pink, about 3 minutes. (I grilled mine, see picture).
4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked shrimp, basil, and cheese. Stir until warm and serve.