Description
A creamy pasta dish with shrimp and roasted butternut squash, perfect for a cozy dinner.
Ingredients
Scale
- 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