Pasta with Shrimp & Butternut Squash

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!

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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.