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.