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
  1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
  2. Add the butternut squash, garlic, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper.
  3. Saute until the squash is golden and tender, 5 to 7 minutes.
  4. Add the stock, bring to a simmer, cover, and cook until the squash is very soft, another 5 to 7 minutes.
  5. Transfer the squash mixture to a food processor and puree.
  6. Bring a large pot of salted water to a boil over high heat.
  7. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  8. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
  9. Sprinkle the shrimp with the remaining 1 teaspoon of salt and remaining ½ teaspoon of freshly ground black pepper.
  10. Add the shrimp to the pan and cook until just pink, about 3 minutes.
  11. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and ¾ cup milk.
  12. Stir to combine.
  13. Add the remaining ¼ cup milk if the sauce needs to be moistened.
  14. Add the cooked shrimp, basil, and cheese.
  15. Stir until warm and serve.
Recipe by Faithful Provisions at https://faithfulprovisions.com/butternut-squash-pasta-with-shrimp/