Recipe by Auntie Mags
An elegant but super easy recipe that takes little time to pull together. Great for cool fall evenings in front of the fire!
- 1 lb dry penne pasta
- 1 1⁄4 cups butternut squash, peeled and diced
- 1 lb large shrimp, peeled and deveined
- 2 teaspoons fresh rosemary, chopped finely (or 1 tsp dried rosemary)
- 2 garlic cloves, minced finely
- 1 teaspoon salt, divided
- 1⁄2 teaspoon ground pepper, divided
- 3⁄4 cup whole milk or 3⁄4 cup cream
- 3⁄4 cup chicken stock
- 3 tablespoons parmesan cheese, grated
- olive oil
Directions See How It's Made
- Add olive oil to heated deep heavy skillet.
- Add squash, garlic, half of salt and half of pepper to skillet and saute squash on medium high until it begins to color, approximately 7-10 minutes.
- Add chicken stock and simmer until squash is thoroughly tender, approximately 7 minutes.Add rosemary and remaining salt and pepper to taste.
- Puree sauce with immersion blender or in stand blender until smooth. Note: if you prefer a more rustic texture, remove some squash before pureeing and cut into smaller cubes and add back to puree.
- In the meantime, cook pasta per package directions in boiling salted water until al dente. Drain but do not rinse.
- Heat olive oil in second heavy skillet over medium high heat.
- Add shrimp and saute until pink about 3-4 minutes. Do not overcook.
- In large pot, combine cooked pasta, sauce, and 1/2 of milk and stir until combined. Simmer over low heat, stirring occasionally. Add rest of milk slowly to reach desired consistency. Simmer until heated through.
- Serve pasta in individual bowls with shrimp placed on top.
- Sprinkle Parmesan on dish and serve hot.