Butternut Squash Shrimp Pasta Recipe – a delicious recipe with butternut squash, garlic, shrimp, basil, rigatoni pasta, milk. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook/drain pasta while doing the following.
2
Chop the squash into 1/2 inch cubes.
3
Heat olive oil in pan on medium-high.
4
Saute garlic and squash until squash golden brown and soft but not mushy (7 min).
5
Pour in vegetable stock and simmer for 6 minutes until squash is soft and nigh mushy.
6
Pour contents of pan into food processor and puree.
7
Should be somewhat rough and not be perfectly smooth but still even (without chunks).
8
Stir in milk until desired creamy sauce like consistency is achieved.
9
Consider the residual water still on the pasta.
10
Mix sauce with pasta on medium heat and to further achieve correct consistency (2-3 minutes).
11
Add basil cut into thin small strips during cooking.
1256
kcal
Calories
96
g
Fat
66
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb butternut squash, 1 1/2 cloves garlic (minced), 1/2 lb shrimp (smallish or cut in half), 1/8 cup basil, and more.
Yes, Butternut Squash Shrimp Pasta Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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