Rosemary Shrimp Penne With Butternut Squash Sauce
"An elegant but super easy recipe that takes little time to pull together. Great for cool fall evenings in front of the fire!"
photo by PalatablePastime
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
- 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.
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Reviews
-
I did not enjoy this recipe much. The sauce was bland and it just seemed like the butternut squash and shrimp could best be used in another recipe. -
This was surprisingly good! It is good enough to be served at a nice restaurant. I served this with salad and garlic bread. Thank you!!!
RECIPE SUBMITTED BY
I have been cooking ever since I can remember. I'm always experimenting with new recipes and new ingredients. Life is too short to make the same thing twice!
I'm an author living in Ontario, Canada with my husband and two picky kids. We will be moving to Savannah, Georgia in the next year so I am honing my Southern cooking skills (although I may NEVER get my husband to like collard greens). I love all the great recipes and info on 'Zaar, and look forward to being more active here.
