Roasted Butternut Squash and Rosemary Shrimp Penne
Indulge in this delightful Roasted Butternut Squash and Rosemary Shrimp Penne, a comforting dish perfect for chilly autumn nights. This recipe brings together the creamy richness of a roasted butternut squash sauce infused with fresh rosemary and sautéed garlic, creating a deliciously fragrant base for tender whole shrimp. Served over al dente penne pasta, this dish captures the essence of the season while being impressively simple to prepare. Treat yourself and your loved ones to a warm bowl of goodness that’s sure to bring warmth and satisfaction to any gathering by the fire.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
dry penne pasta
1 lb (none)
butternut squash
1 1/4 cups (peeled and diced)
large shrimp
1 lb (peeled and deveined)
fresh rosemary
2 teaspoons (chopped finely (or 1 tsp dried rosemary))
garlic cloves
2 (minced finely)
salt
1 teaspoon (divided)
ground pepper
1/2 teaspoon (divided)
whole milk or cream
3/4 cup (none)
chicken stock
3/4 cup (none)
Parmesan cheese
3 tablespoons (grated)
olive oil
to taste (none)
Instructions
1
1. Begin by heating a generous drizzle of olive oil in a deep, heavy skillet over medium-high heat.
2
2. Add the diced butternut squash and minced garlic to the skillet. Sprinkle in half of the salt and half of the ground pepper. Sauté the mixture for 7-10 minutes, or until the squash begins to caramelize and soften.
3
3. Pour the chicken stock into the skillet and allow the mixture to simmer for another 7 minutes, until the squash is thoroughly tender. Stir in the freshly chopped rosemary and adjust salt and pepper to taste.
4
4. Using an immersion blender or a stand blender, puree the sauce until silky smooth. For a rustic texture, reserve a portion of cooked squash, chop it into smaller cubes, and stir it back into the sauce.
5
5. Meanwhile, cook the penne pasta according to package instructions in a large pot of boiling salted water. Drain the pasta once cooked al dente; do not rinse.
6
6. In a separate, heavy skillet, heat more olive oil over medium-high. Add the shrimp and sauté them until they turn pink and opaque, about 3-4 minutes. Be careful not to overcook the shrimp momentarily.
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7. In a large pot, combine the drained pasta with the butternut squash sauce. Stir well and add half of the milk; mix until integrated. Allow the dish to simmer over low heat, stirring occasionally. Gradually add more milk to achieve your desired sauce consistency, and heat until everything is warmed through.
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8. Serve the pasta in individual bowls, artfully placing the sautéed shrimp on top.
9
9. Generously sprinkle with grated Parmesan cheese before serving hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Butternut Squash and Rosemary Shrimp Penne?
It is a comforting autumn pasta dish featuring a creamy roasted butternut squash sauce infused with rosemary and garlic, topped with sautéed shrimp.
What type of pasta is best for this recipe?
The recipe calls for 1 lb of dry penne pasta cooked al dente.
How much butternut squash is required?
You will need 1 1/4 cups of peeled and diced butternut squash.
What kind of shrimp should I use?
Use 1 lb of large shrimp that has been peeled and deveined.
Can I use dried rosemary instead of fresh?
Yes, you can use 1 teaspoon of dried rosemary as a substitute for 2 teaspoons of fresh chopped rosemary.
How many garlic cloves are needed?
The recipe requires 2 garlic cloves, finely minced.
What is used to thin the butternut squash sauce?
You can use 3/4 cup of either whole milk or cream to achieve your desired sauce consistency.
What type of stock is used for the sauce?
The recipe uses 3/4 cup of chicken stock to simmer the squash.
What is the recommended cheese for this dish?
3 tablespoons of grated Parmesan cheese are recommended for sprinkling over the hot pasta.
How do I prepare the butternut squash for the sauce?
Sauté the diced squash and garlic in olive oil for 7-10 minutes, then simmer in chicken stock for 7 minutes until tender.
How do I create the smooth sauce texture?
Use an immersion blender or a stand blender to puree the cooked squash and stock mixture until silky smooth.
How can I give the sauce a more rustic texture?
Reserve a portion of the cooked squash, chop it into smaller cubes, and stir it back into the pureed sauce.
How long should I cook the shrimp?
Sauté the shrimp in olive oil over medium-high heat for 3-4 minutes until they turn pink and opaque.
Should I rinse the pasta after cooking?
No, you should drain the penne once it is al dente but do not rinse it.
When should I add the rosemary?
Stir in the freshly chopped rosemary after the squash has finished simmering in the chicken stock.
What seasonings are used in the dish?
The recipe uses 1 teaspoon of salt and 1/2 teaspoon of ground pepper, divided throughout the cooking process.
What is the first step in making the sauce?
Begin by heating a generous drizzle of olive oil in a deep, heavy skillet over medium-high heat.
How is the final dish assembled?
Combine the drained pasta with the squash sauce and milk, simmer until warmed, and then top with the sautéed shrimp.
Is this recipe suitable for a specific season?
Yes, it is described as a perfect dish for chilly autumn nights.
What heat level should I use to sauté the squash?
The squash should be sautéed over medium-high heat.
How many ingredients are in this recipe?
There are 11 ingredients in total, including staples like olive oil, salt, and pepper.
What is the description of the final sauce?
The sauce is a creamy, fragrant base made from pureed roasted butternut squash, garlic, and rosemary.
Can I adjust the amount of milk?
Yes, gradually add the milk to the pasta and sauce mixture to reach your own preferred consistency.
How should the shrimp be served?
The shrimp should be artfully placed on top of the individual bowls of pasta.
How long does the squash simmer in the stock?
The squash should simmer for approximately 7 minutes until it is thoroughly tender.
What tags are associated with this recipe?
Tags include pasta, shrimp, butternut squash, rosemary, comfort food, fall recipe, quick meal, and elegant dish.
What is the primary cooking method for the shrimp?
The shrimp are sautéed in a separate heavy skillet.
What is the first thing added to the skillet with the squash?
Mince garlic and half of the salt and ground pepper are added to the skillet with the squash.
Should I use a specific type of skillet?
A deep, heavy skillet is recommended for the squash and a separate heavy skillet for the shrimp.
How do I know when the squash is ready for the stock?
It is ready when it begins to caramelize and soften, usually after 7-10 minutes of sautéing.