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Butternut Squash Pasta With Shrimp
Servings
6
Prep Time
20 minutes
Cook Time
25 minutes
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
- 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.
- 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 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.
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 487
Amount/Serving
% Daily Value
- Carbs
- 68 grams
- Protein
- 29 grams
- Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholestrol
- 129 milligrams
- Sodium
- 580 milligrams
- Fiber
- 4 grams
- Sugar
- 6 grams
3 comments
Delicious! My husband had seconds! I used Giada’s casarecce pasta as I forgot to check the pantry and didn’t have rigatoni. It turned out fantastic. The pasta held onto the butternut squash sauce making every bite so flavorful.
Really comes together easily and tastes great—just like butternut squash ravioli. I wondered about adding the garlic with the squash to cook at medium high for 5-7 minutes. It didn't burn, but might have. Could it be added at a lower heat or later on, do you think? Will definitely make again.
May I have nutrition info for this recipe? I am a diabetic and would have to swap the pasta for my carb smart pasta. Still will try this as it sounds delicious! Thank you!