BUTTERNUT SHRIMP PASTA

INGREDIENTS
3 Tbs Olive Oil
1 lbs. Butternut Squash (cut into 1-inch cubes)
2 Garlic Cloves (minced)
1 tsp Salt
1/2 tsp Black Pepper (freshly ground)
1 cup Vegetable or Chicken Stock
3/4 to 1 cup Milk (as needed)
1/2 cup fresh Basil Leaves (chopped)
1/4 cup Parmesan Cheese (grated)

1 lbs. Pasta (Penne, Rigatoni or other pasta)

3 Tbsp Olive Oil
1 lbs. Shrimp (peeled and deveined)
1 tsp Salt
1/2 tsp Black Pepper (freshly ground)
1/2 tsp Paprika



PREPARATION of the BUTTERNUT PASTA SAUCE

• Heat 3 tablespoons of olive oil in a large, heavy skillet over med-high heat.
• Add the butternut squash, garlic, salt, and black pepper.
• Saute until the squash is golden and tender, about 7 minutes.
• Add the stock, cover and simmer until the squash is very soft, another 7 minutes. 
• In a blender or food processor, puree the butternut into a sauce.

PREPARATION of the SHRIMP PASTA DISH

• Bring a large pot of salted water to a boil over high heat. 
• Add the pasta and cook until tender but still firm, stirring occasionally, about 10 minutes. 
• Drain pasta.

SAUTE the SHRIMP

• Meanwhile, warm 3 tablespoons of olive oil in a large, heavy skillet over med-high heat. 
• Sprinkle the prawns with 1 teaspoon salt and 1/2 teaspoon black pepper. 
• Add the prawns to the pan and cook until just pink, about 3 minutes.

PLATING the DISH

• Use the pot the butternut was prepared in.
• Over low heat, combine the cooked pasta, pureed butternut sauce, and 3/4 cup milk. 
• Stir to combine. Add the remaining 1/4 cup milk if the sauce needs it.
• Add the chopped basil and grated cheese, and toss into pasta. 
• Plate the pasta, and top with the shrimp.

Prep Time: 30 - 40 minutes
Servings: 4-6

DavidLee Recipes © 2011