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There’s something magical about tossing shrimp and butternut squash together with pasta; it’s like autumn and the ocean decided to throw a party in your bowl. This Shrimp and Butternut Squash Pasta has been my go-to weeknight hero ever since I first threw it together on a chilly evening, desperate for something quick yet comforting. The sweetness of the squash, the briny pop of shrimp, and that garlicky goodness clinging to every noodle? Absolute perfection. And the best part? It’s as wholesome as it is delicious, packing in veggies and lean protein without skimping on flavor. Trust me, one bite, and you’ll be hooked.

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Contents hide

1 Why You’ll Love This Shrimp and Butternut Squash Pasta

2 Ingredients for Shrimp and Butternut Squash Pasta

2.1 Ingredient Notes and Substitutions

3 How to Make Shrimp and Butternut Squash Pasta

3.1 Step 1: Cook the Pasta

3.2 Step 2: Sauté the Garlic and Squash

3.3 Step 3: Cook the Shrimp

3.4 Step 4: Combine and Garnish

4 Tips for Perfect Shrimp and Butternut Squash Pasta

5 Serving Suggestions for Shrimp and Butternut Squash Pasta

6 Storage and Reheating

7 Shrimp and Butternut Squash Pasta FAQs

8 Nutritional Information

9 35-Minute Shrimp and Butternut Squash Pasta: Irresistible Comfort

9.1 Description

9.2 Ingredients

9.3 Instructions

9.4 Notes

9.5 Nutrition

9.6 Did you make this recipe?

Why You’ll Love This Shrimp and Butternut Squash Pasta

This dish has stolen hearts (and stomachs) for three brilliant reasons:

Weeknight magic: Ready in 35 minutes flat, faster than takeout, but so much tastier. I’ve made this after work while half-asleep, and it still turns out incredible.
Flavor fireworks: Sweet squash, garlicky shrimp, and a kick of red pepper flakes create that “can’t-stop-eating” balance. My kids lick their bowls clean every time.
Good-for-you goodness: Packed with protein, fiber, and vitamins, it’s the rare pasta dish that leaves you feeling energized, not sluggish. (The Parmesan on top? That’s just happiness.)

Ingredients for Shrimp and Butternut Squash Pasta

Here’s everything you’ll need to make this cozy, flavor-packed dish. I’ve grouped them so you can shop your pantry first, because who wants to run out for one forgotten item?

The pasta: 8 oz pasta (I’m partial to fusilli or penne, but use whatever shape makes you happy)
The stars: 1 lb shrimp, peeled and deveined (trust me, fresh tastes best here), 2 cups butternut squash, cubed (about 1/2-inch pieces)
The flavor makers: 2 tbsp olive oil, 3 cloves garlic minced (or more, I won’t judge), 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes
The finishing touches: 1/4 cup Parmesan cheese, grated, 2 tbsp fresh parsley chopped

Ingredient Notes and Substitutions

This recipe is wonderfully forgiving. Here’s how to make it work with what you’ve got:

Butternut squash alternatives: Sweet potatoes work beautifully if squash isn’t in season. Just cube them the same size so they cook evenly. Acorn squash? Also delicious, though slightly sweeter.

Shrimp swaps: No fresh shrimp? Frozen works in a pinch, just thaw overnight in the fridge. Chicken breast (cubed) makes a great substitute if seafood isn’t your thing.

Spice adjustments: That 1/4 tsp red pepper flakes gives just a gentle warmth. For more kick, bump it up to 1/2 tsp. Kids at the table? Skip it entirely and let everyone add their own at the table.

Cheese note: The Parmesan adds that salty umami punch, but nutritional yeast works for a dairy-free version. (And yes, I’ve tried both; the yeast version surprised me with how good it was!)

How to Make Shrimp and Butternut Squash Pasta

Don’t let the fancy flavors fool you; this dish comes together with the ease of a weeknight staple. Follow these simple steps, and you’ll have a restaurant-worthy meal in no time. (Confession: I sometimes make extra just to have leftovers for lunch the next day. It’s that good.)

Step 1: Cook the Pasta

First things first: get that pasta going! Bring a large pot of salted water to a rolling boil; it should taste like the sea. Add your pasta and cook until al dente (usually 1-2 minutes less than the package says). Here’s my pro tip: reserve about 1/2 cup of that starchy pasta water before draining. It’s liquid gold for adjusting sauces later! Drain the rest and set aside.

Step 2: Sauté the Garlic and Squash

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for just 30 seconds, until fragrant but not browned. (Burnt garlic is the enemy of flavor!) Toss in your butternut squash cubes. Cook them for 8-10 minutes, stirring occasionally, until they’re fork-tender with slightly caramelized edges. That natural sweetness? It’ll make your taste buds sing.

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Step 3: Cook the Shrimp

Now for the showstopper! Push the squash to one side of the skillet and add your seasoned shrimp in a single layer. Let them cook undisturbed for 2 minutes; this gives them that beautiful sear. Flip and cook another 1-2 minutes until they turn that perfect pink color and curl into cute little “C” shapes. (Overcooked shrimp get rubbery fast, so watch them like a hawk!)

Step 4: Combine and Garnish

Time for the grand finale! Add your drained pasta to the skillet and toss everything together gently. I use tongs to keep the shrimp intact. If the mixture seems dry, splash in some of that reserved pasta water a tablespoon at a time. Finish with a snowfall of Parmesan and a bright sprinkle of fresh parsley. The contrast of colors alone will have everyone grabbing forks!

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Tips for Perfect Shrimp and Butternut Squash Pasta

After making this dish more times than I can count (seriously, my neighbors might stage an intervention soon), I’ve picked up some foolproof tricks to take it from good to “can I have the recipe?” amazing:

Size matters: Cut your squash into even 1/2-inch cubes; any bigger and they won’t cook through, any smaller and they’ll turn to mush. I use a ruler when I’m feeling extra precise (okay, maybe just eyeball it).
Shrimp secrets: Pat those shrimp dry with paper towels before seasoning! Wet shrimp steam instead of sear, and we want that nice caramelization. Also, leave the tails on for presentation if you’re feeling fancy.
Herb hack: No fresh parsley? Basil or thyme make gorgeous substitutes, just add them at the end so their flavors stay bright. Dried herbs work in a pinch (use 1/3 the amount), but fresh really elevates this dish.
Pasta water power: That starchy reserved pasta water isn’t just for show; it helps the sauce cling to every noodle. Add it a splash at a time until your dish reaches that perfect saucy consistency.

Serving Suggestions for Shrimp and Butternut Squash Pasta

This dish shines bright enough to stand alone, but a few thoughtful pairings can turn it into a full-blown feast. Here’s how I love to serve it, whether it’s a casual Tuesday night or when I’m pretending to be fancy for guests:

For color and crunch: A simple arugula salad with lemon vinaigrette balances the pasta’s richness perfectly. I just toss baby arugula with olive oil, lemon juice, salt, and a handful of toasted pine nuts; it takes 3 minutes and makes the whole plate pop.

Bread lovers unite: Warm, crusty bread is practically mandatory at my table for sopping up every last bit of garlicky goodness. A sliced baguette brushed with olive oil and toasted under the broiler for 2 minutes? Perfection. (Bonus points if you rub it with a raw garlic clove while still warm, trust me on this.)

Presentation magic: I serve this in wide, shallow bowls to show off all those gorgeous colors. Twirl the pasta high with tongs for height, letting some shrimp and squash peek out. That final dusting of Parmesan and parsley? Do it at the table for maximum “oohs” from your dinner companions.

Wine pairings: A crisp Pinot Grigio complements the shrimp beautifully, while a buttery Chardonnay mirrors the squash’s sweetness. For non-alcoholic options, sparkling water with lemon or a ginger-mint iced tea works wonders.

Storage and Reheating

Let’s be real, this Shrimp and Butternut Squash Pasta is so good, leftovers are rare in my house. But if you’re lucky enough to have some (or smart enough to make extra), here’s how to keep it tasting fresh:

Storing like a pro: Transfer cooled pasta to an airtight container. I swear by glass ones because they don’t absorb odors. It’ll keep in the fridge for up to 3 days, though the shrimp tastes best within 48 hours. (Fun fact: The squash actually gets sweeter overnight!)

Reheating magic: My favorite trick? Warm it gently in a skillet over medium-low heat with a splash of water or broth. Stir frequently until heated through, about 5 minutes. The stovetop method keeps the shrimp tender and prevents that weird microwave mushiness. If you must use the microwave, cover with a damp paper towel and heat in 30-second bursts, stirring between each.

Freezer note: While you can freeze this, I don’t recommend it. The shrimp turns rubbery, and the squash loses its lovely texture. If you’re meal prepping, cook everything except the shrimp, then add freshly cooked shrimp when reheating.

Shrimp and Butternut Squash Pasta FAQs

I’ve gotten so many questions about this recipe over the years. Here are the ones that pop up most often, along with my tried-and-true answers!

Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw them overnight in the fridge (never at room temperature, food safety first!). Pat them very dry before cooking to get that perfect sear. Pro tip: Look for IQF (individually quick frozen) shrimp; they’re flash-frozen at peak freshness and often taste better than “fresh” shrimp that’s been sitting on ice for days.

How can I make this pasta creamier?
Oh, I’ve got you covered! Try one of these luscious twists:

Stir in 1/4 cup mascarpone or cream cheese when combining everything; it melts into silky perfection.
Drizzle with 1/3 cup heavy cream during the last minute of cooking.
For a lighter option, blend 1/2 cup of the cooked squash with pasta water to create a velvety “sauce.”

(My Italian grandmother would clutch her pearls at these additions, but sometimes you just need that extra indulgence!)

Can I prep components ahead?
Yes! Cube the squash and store it in water (to prevent browning) up to 2 days ahead. You can also peel and devein shrimp the night before, keep them on a paper towel-lined plate in the fridge. The garlic? Mince it early and stash it in oil. Just wait to cook everything until serving time for the best texture.

Is there a gluten-free version?
Easily! Swap regular pasta for your favorite gluten-free variety (I like brown rice or chickpea pasta here). Cook it 1 minute less than the package suggests since GF pasta can turn mushy fast. And don’t forget, Parmesan is naturally gluten-free, but always check labels if you’re sensitive.

Why does my squash stay hard sometimes?
Ah, the great squash mystery! Two likely culprits:

Uneven cubing, aim for consistent 1/2-inch pieces so they cook evenly.
Old squash, younger, fresher squash cooks faster and sweeter. If yours is stubborn, cover the skillet for 2 minutes to steam-tenderize it before adding shrimp.

(If all else fails? Microwave the cubed squash for 90 seconds before sautéing, I won’t tell!)

Nutritional Information

Okay, let’s talk numbers, but remember, these are estimates based on my exact ingredient choices (and let’s be honest, who actually measures that extra sprinkle of Parmesan?). Your mileage may vary depending on brands and portion sizes, but here’s the nutritional breakdown per serving to give you a general idea:

Calories: 350 (That’s lighter than most restaurant pasta dishes!)
Protein: 25g (Thanks, shrimp! This keeps you full for hours.)
Carbohydrates: 45g (With 5g fiber from the squash, not bad for pasta!)
Sugar: 4g (All natural from the squash, no added sugars here)
Fat: 10g (Only 2g saturated, the olive oil does most of the work)
Sodium: 600mg (Easy to reduce if you cut back on added salt)

A few nutritionist-approved highlights that make me feel good about this dish:

The butternut squash packs a serious vitamin A punch (over 100% of your daily needs!), while the shrimp delivers selenium and omega-3s. Using whole wheat pasta? Bump up that fiber even more. And unlike heavy cream-based pastas, this one won’t leave you in a food coma, just happily satisfied.

Note: For precise dietary needs, always calculate nutrition with your specific ingredients. But in my book? This dish strikes that magical balance between “I deserve something delicious” and “I’m actually nourishing my body.” Win-win!

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If you are looking for more delicious weeknight inspiration, check out Family Tastes for more great ideas.

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