Shrimp Pasta with a Butternut Squash Sauce
This pasta is as comforting as it comes, but there's no cream involved. Bacon and Parmesan add richness and shrimp and butternut squash lighten things back up. Use canned butternut or make your own puree. Serve with a side salad!
Servings 4 Servings
- For the butternut squash puree
- 2 cups prepped and cubed butternut squash
- 3/4 cup vegetable broth
- 3 cups butternut squash puree homemade or premade
- 1 pound of fresh pasta or 1/3 less dried pasta
- 4 slices bacon chopped into small pieces
- 1 pound of shrimp
- 2 big or 4 small garlic cloves
- 1/4 cup grated Parmesan cheese
- 2 tbsp nutritional yeast or use more Parmesan
- 1/2 tsp smoked paprika
- 2 pinches nutmeg
- Salt and pepper to taste about 1/4 tsp each
- Fresh thyme to garnish optional
To make butternut squash puree
First boil squash for about 15 minutes or until fork tender. Then drain and puree in a food processor or blender (being careful of steam) with about 3/4 cup vegetable broth (use less and add more if you need it!) until smooth.
Meanwhile, cook pasta according to package. Drain and set aside.
Cook bacon in a medium high skillet. Remove and set aside.
Pat shrimp dry with paper towel. Cook shrimp in bacon grease on medium heat until brown, about 2 minutes per side. Set aside.
Add garlic to same skillet over low heat and cook for about a minute, until fragrant and brown.
Add 3 cups of butternut puree (you will likely have a little extra leftover if you made your own).
Add paprika, Parmesan, nutritional yeast, nutmeg, salt and pepper.
Stir to combine.
Add pasta and toss into the sauce.
Transfer pasta into serving bowl or dinner bowls and top with shrimp and bacon.
Garnish with any fresh herbs you like, if you choose.