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Pasta with Shrimp & Butternut Squash

on July 9, 2009 · 5 Comments

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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.

sautee butt squash

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).

grill shrimp

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.

pasta w shrimp and butt sq

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Comments

  1. Perri K July 9, 2009 at 9:27 am

    How do you prepare your butternut squash for freezing from the fall?

    Reply
  2. Liesl Dunlap July 9, 2009 at 8:21 pm

    YUMM!! I wish my family would eat that.

    Reply
  3. Stacey Smith January 5, 2010 at 4:17 pm

    I’m with Perri, how do you prepare the squash for freezing?

    Reply
    • Kelly January 5, 2010 at 4:48 pm

      Stacey – I usually cut it in half, and roast in a 350 degree oven for about an hour. Let it cool, then scoop the flesh out and put it in a food processor. Then put it in 1 cup increments in freezer bags. Lay flat to freeze.

      Reply
  4. Lynda July 19, 2011 at 1:19 pm

    Every time I go to the grocery store I buy another one because our favourite squash is the Butternut Squash. We had some last night in a pasta dish. Put the flesh in my food processor( after baking in the oven) with some cream and gruyere cheese. Mixed it with the pasta and some roasted tomato and cooked broccoli. I baked it with some cheese sprinkled on top.
    My husband will love your dish because of the shrimp.

    Reply

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