Oh my goodness, you have to try this Shrimp and Roasted Butternut Cream Pasta, it’s the cozy, comforting dish I crave when I want something special but easy. Picture this: sweet roasted butternut squash blended into a velvety cream sauce, plump shrimp cooked just right, all tangled up with your favorite pasta. It’s the kind of meal that makes you close your eyes after the first bite.
I first made this when I had some leftover roasted squash and needed a quick dinner. Now it’s my go-to when friends come over because everyone always asks for seconds. The secret? Roasting the squash brings out its natural sweetness, which balances perfectly with the savory shrimp and rich cream. Trust me, once you taste that first forkful, you’ll understand why this dish never lasts long in our house!
Why You’ll Love This Shrimp and Roasted Butternut Cream Pasta
Let me count the ways this dish will become your new favorite weeknight hero:
- Creamy dreaminess: That silky sauce clinging to every noodle? Pure comfort food magic.
- Flavor fireworks: Sweet roasted squash + savory shrimp + garlicky goodness = tastebud happiness.
- Easy-peasy: Just roast, sauté, and stir, even I can’t mess this up after a long day!
- Balanced bite: You get veggies, protein, and carbs all in one gorgeous bowl.
- Crowd pleaser: My picky nephew even asks for seconds (and he hates everything green!).
Seriously, what’s not to love? It’s like autumn coziness meets fancy restaurant vibes, but you’re wearing sweatpants.
Ingredients for Shrimp and Roasted Butternut Cream Pasta
Here’s everything you’ll need to make this dreamy dish come together. I promise it’s all simple stuff, nothing fancy required!
- 1 lb shrimp: Peeled and deveined (trust me, you don’t want to skip deveining!)
- 2 cups butternut squash: Cubed into 1-inch pieces (smaller cubes roast faster)
- 8 oz pasta: I love fettuccine here, but use whatever shape makes you happy
- 1 cup heavy cream: The richer, the better for that luscious sauce
- 2 cloves garlic: Minced fine (more if you’re garlic-obsessed like me)
- 1 tbsp olive oil: For roasting and sautéing
- 1/2 tsp salt: Plus more to taste
- 1/4 tsp black pepper: Freshly cracked if you’ve got it
- 1/4 cup Parmesan cheese: Freshly grated makes all the difference
- 1 tbsp fresh parsley: Chopped, for that pretty green finish
See? Nothing too crazy. Just good, simple ingredients that work magic together. Now let’s get cooking!
How to Make Shrimp and Roasted Butternut Cream Pasta
Okay, let’s get cooking! This comes together faster than you’d think, especially if you multitask a bit. I’ll walk you through each step so you get that perfect creamy texture every time.
Step 1: Roast the Butternut Squash
First things first, crank that oven to 400°F. While it heats up, toss your cubed squash with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer, no overcrowding or they’ll steam instead of roast. Pop them in for about 25 minutes. You’ll know they’re ready when you can easily pierce a cube with a fork, and the edges get those gorgeous caramelized bits. The smell alone will make your kitchen feel like a cozy autumn dream!
Step 2: Cook the Pasta
While the squash works its magic, get your pasta going in well-salted boiling water. Cook it just until al dente, usually 1 minute less than the package says. Drain it, but save about 1/2 cup of that starchy pasta water! We might need it later to loosen up the sauce. Give the colander a little shake, but no need to rinse, we want that pasta sticky so the sauce clings perfectly.
Step 3: Sauté the Shrimp and Garlic
Heat olive oil in a large skillet over medium heat. Add the garlic and let it sizzle for about 30 seconds until fragrant, careful not to burn it! Toss in the shrimp in a single layer. They’ll cook fast, just 2-3 minutes total until they turn pink and opaque. Flip them halfway through. Overcooked shrimp turn rubbery, so as soon as they curl into little “C” shapes, they’re done!
Step 4: Combine Everything
Now the fun part! Add your roasted squash and heavy cream to the shrimp pan. Let it simmer gently for a minute to warm through. Toss in the cooked pasta and Parmesan, stirring everything together lovingly. If the sauce seems too thick, splash in some of that reserved pasta water until it’s silky perfection. Taste and adjust seasoning, sometimes I add an extra pinch of salt or pepper here. Finish with a sprinkle of fresh parsley, and voila! Dinner is served. If you enjoy creamy shrimp dishes, you might also like this shrimp and creamy roasted pepper fettuccine recipe.
Tips for Perfect Shrimp and Roasted Butternut Cream Pasta
After making this dish more times than I can count, here are my foolproof tips for shrimp and roasted butternut cream pasta perfection:
- Shrimp watch: Those little guys cook fast! The second they turn pink and form a “C” shape, take them off the heat. Overcooked shrimp turn into rubber bands.
- Sauce control: If your cream sauce gets too thick, use that reserved pasta water to thin it out. Start with a tablespoon at a time until it coats the pasta just right.
- Season smart: Always taste before serving. Sometimes it needs an extra pinch of salt or a crack of pepper to make the flavors pop.
- Fresh is best: Use freshly grated Parmesan, the pre-shredded stuff doesn’t melt as smoothly into the sauce.
- Roast right: Spread squash cubes in a single layer on the baking sheet. Crowding makes them steam instead of caramelize.
Follow these simple tricks, and you’ll have restaurant-worthy results every time!
Ingredient Substitutions for Shrimp and Roasted Butternut Cream Pasta
Life happens, and sometimes you need to swap ingredients. No worries, I’ve tested these alternatives and they work beautifully:
- Coconut milk: For dairy-free, use full-fat coconut milk instead of cream. It adds a subtle tropical twist that’s surprisingly good!
- Sweet potatoes: No butternut? Try roasted sweet potato cubes, they bring similar sweetness and creamy texture.
- Chicken or scallops: Not a shrimp fan? Diced chicken or scallops make excellent substitutes.
- Vegetable broth: For a lighter sauce, replace half the cream with broth.
See? Flexible and forgiving, just how home cooking should be! For more great recipes, check out what others are making at familytastes.com.
Serving Suggestions for Shrimp and Roasted Butternut Cream Pasta
Oh, the fun part, making it a full meal! Here’s how I love to serve this creamy pasta:
- Crusty garlic bread: For swiping up every last drop of that luscious sauce
- Simple green salad: Something crisp like arugula balances the richness perfectly
- White wine: A chilled Pinot Grigio makes everything feel fancier
- Extra Parmesan: Because is there ever really enough?
Honestly, it’s divine all by itself too, no sides required when you’re curled up on the couch!
Storage and Reheating Instructions
Leftovers? Lucky you! Store this beauty in an airtight container in the fridge for up to 2 days. When reheating, go low and slow, microwave in 30-second bursts with a splash of cream or milk to revive that silky texture. You can also warm it gently in a skillet over low heat, stirring constantly. Just be careful not to overcook the shrimp again!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this shrimp and roasted butternut cream pasta (based on 4 servings):
- 450 calories: Perfect for a satisfying meal
- 20g fat: Mostly from that luscious cream and olive oil
- 25g protein: Thanks to our plump shrimp
- 45g carbs: From the pasta and sweet squash
- 4g fiber: A little boost from the veggies
Remember, these are estimates, your exact numbers might vary depending on ingredients and portion sizes. But hey, with flavors like these, who’s counting? If you are looking for other shrimp pasta ideas, perhaps try this shrimp and wild mushroom garlic bowties recipe.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them overnight in the fridge or run under cold water first. Pat them dry really well though, wet shrimp won’t get that nice sear. I use frozen shrimp all the time when fresh isn’t available.
How do I make this dish dairy-free?
Easy peasy! Swap the heavy cream for full-fat coconut milk (that creamy Thai kitchen kind works best) and skip the Parmesan or use nutritional yeast instead. The coconut actually pairs beautifully with the squash, my vegan friend calls it “accidentally fancy.”
Can I prep any components ahead?
You bet! Roast the squash up to 2 days in advance and store it in the fridge. The pasta can be cooked earlier too, just toss it with a bit of oil to prevent sticking. When ready, everything comes together in minutes! For more quick dinner ideas, check out this shrimp broccoli cheddar pasta recipe.
What pasta shape works best?
I’m partial to fettuccine or pappardelle for maximum sauce clinging, but any shape you love works here. Penne and rigatoni hold the creamy goodness in their nooks beautifully too. Just cook it al dente so it stands up to mixing.
Now go make this Shrimp and Roasted Butternut Cream Pasta tonight, I want to hear how much your family loves it! Tag me with your creations!
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Creamy 30-Minute Shrimp and Roasted Butternut Pasta Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy pasta dish with shrimp and roasted butternut squash, perfect for a cozy dinner.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups butternut squash, cubed and roasted
- 8 oz pasta of your choice
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add shrimp and garlic, cook for 2-3 minutes until shrimp turns pink.
- Add roasted butternut squash and heavy cream to the skillet. Stir to combine.
- Toss in cooked pasta and Parmesan cheese. Mix well.
- Garnish with fresh parsley and serve immediately.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Add red pepper flakes for a spicy kick.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 180mg