Sweet, pureed butternut squash unexpectedly tastes amazing with shrimp in this pasta! Note that if you have an immersion blender, you can use that instead of placing the squash into a food processor.

Butternut Squash Pasta With Shrimp

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Butternut Squash Pasta With Shrimp

Servings

6

Prep Time

20 minutes

Cook Time

25 minutes

Image of Butternut Squash Pasta With Shrimp

Ingredients

  • 3 tablespoons olive oil (plus 3 tablespoons)
  • 1 pound butternut squash (trimmed and cut into 1-inch cubes)
  • 2 garlic cloves (minced)
  • 1 teaspoon salt (plus 1 teaspoon)
  • 1/4 teaspoon freshly ground black pepper (plus 1/2 teaspoon)
  • 1 cup vegetable stock

  • 1 pound pasta, such as Rigatoni or Elicoidali

  • 1 pound shrimp (peeled and deveined)
  • 3/4 to 1 cup whole milk
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup grated Parmesan

Instructions

  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 vegetable 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 blender or 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 prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
  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 prawns, basil, and cheese. Stir until warm and serve.
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