Butternut Squash Pasta with Shrimp
- 6 tablespoons olive oil
- 3-4 cups butternut squash, peeled and cut into 1-inch cubes
- 2 garlic cloves, minced
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 cup vegetable stock (or chicken stock)
- 1 pound penne pasta (rigatoni or any shaped pasta will do)
- ½ pound shrimp, peeled and deveined
- ¾ to 1 cup whole milk
- ½ cup chopped fresh basil leaves ( or 1 tablespoon dried basil)
- ¼ cup grated Parmesan
- Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
- Add the butternut squash, garlic, 1 teaspoon salt, and ¼ 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.
- 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.
- 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 ½ teaspoon of freshly ground black pepper.
- Add the shrimp to the pan and cook until just pink, about 3 minutes.
- In a large pot over low heat combine the cooked pasta, pureed squash mixture, and ¾ cup milk.
- Stir to combine.
- Add the remaining ¼ cup milk if the sauce needs to be moistened.
- Add the cooked shrimp, basil, and cheese.
- Stir until warm and serve.
Recipe by Faithful Provisions at https://faithfulprovisions.com/butternut-squash-pasta-with-shrimp/
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