Rosemary Shrimp Penne With Butternut Squash Sauce

Recipe by Auntie Mags
READY IN: 50mins




  • 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.