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Photo Credit: Elizabeth Newman

Butternut Squash Pasta With Shrimp

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

10

Prep Time

20 minutes

Cook Time

25 minutes

Calories

292

Author:

Giada De Laurentiis

Image of Butternut Squash Pasta With Shrimp

Ingredients

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.

Nutrition

Nutrition

Nutrition Serving Size
10
per serving
Calories
292
Amount/Serving % Daily Value
Carbs
41 grams
Protein
18 grams
Fat
7 grams
Saturated Fat
2 grams
Cholestrol
78 milligrams
Sodium
355 milligrams
Fiber
2 grams
Sugar
3 grams
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2 reviews & comments

  • Author's avatar image
    Ramona Cunningham
    ★★★★★
    ★★★★★

    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.

  • Author's avatar image
    Vincenza Carey

    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!

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