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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 3 tablespoons olive oil (plus 3 tablespoons)1 pound butternut squash (trimmed and cut into... giadzy.com

Butternut Squash Pasta With Shrimp

Serves 4 to 6

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.

Butternut Squash Pasta With Shrimp

Photo of lizzynewm

Recipe by Giada De Laurentiis

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

Butternut Squash Pasta With Shrimp

Butternut Squash Pasta With Shrimp

Serves:
6 people
Cooking Level:
Prep Time
20 minutes
Cook Time
25 minutes
Inactive Time
Total Time
45 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 rigatoni
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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

Butternut Squash Pasta With Shrimp

Butternut Squash Pasta With Shrimp

Serves:
6 people
Cooking Level:
Prep Time
20 minutes
Cook Time
25 minutes
Inactive Time
Total Time
45 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 rigatoni
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free