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Photo Credit: Elizabeth Newman
Butternut Squash Pasta With Shrimp
20 MINPrep Time
25 MINCook Time
6Servings
(2)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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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
6
Prep Time
20 minutes
25 minutes
Calories
487
Giada De Laurentiis
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
Gold-Wrapped Extra Virgin Olive Oil
- Regular Price
- $26.50
- Unit Price
- /per
(17 oz)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
Gold-Wrapped Extra Virgin Olive Oil
- Regular Price
- $26.50
- Unit Price
- /per
(17 oz)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
2 reviews & comments
-
Ramona Cunningham - Jun 09
★★★★★
★★★★★
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.
-
Vincenza Carey - Jun 09
★★★★★
★★★★★
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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