Rigatoni with Squash and Prawns
Elevate your weeknight dinner with this vibrant recipe for Rigatoni with Squash and Prawns, a dish that combines hearty pasta, tender butternut squash, and succulent prawns in a rich, buttery garlic sauce. Perfect for cozy evenings, this easy yet elegant recipe pairs the natural sweetness of roasted squash with the delicate brininess of prawns, brought together by a creamy Parmesan-infused sauce. A hint of lemon zest and optional red pepper flakes add brightness and a touch of heat, while chopped parsley delivers a fresh finish. Ready in just 40 minutes, this crowd-pleasing pasta dish is ideal for busy families or dinner parties alike. Serve it piping hot with a sprinkle of extra Parmesan for an irresistibly comforting meal that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 300 grams Butternut squash
- 300 grams Prawns (peeled and deveined)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves (finely minced)
- 1 medium Shallot (finely chopped)
- 150 milliliters Vegetable or chicken stock
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 1 to taste Salt
- 1 to taste Black pepper
- 0.5 teaspoons Red pepper flakes (optional)
- 1 teaspoon Lemon zest
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, peel and dice the butternut squash into small bite-sized cubes.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the diced squash and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden. Season with salt and pepper. Remove the squash from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the prawns in a single layer and season lightly with salt and pepper. Cook for 2 minutes per side, or until the prawns are pink and curled. Remove and set aside.
Add the remaining tablespoon of butter to the skillet along with the minced garlic and chopped shallot. Sauté for 1–2 minutes, until fragrant and softened.
Pour in the vegetable or chicken stock and bring to a simmer. Stir in the cooked squash and let it heat through for 2 minutes.
Return the cooked rigatoni and prawns to the skillet. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce.
Sprinkle in the grated Parmesan cheese, lemon zest, and red pepper flakes (if using). Toss again to coat the pasta evenly.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve the rigatoni hot, garnished with fresh parsley. Optionally, top with extra Parmesan cheese for added flavor.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 4142 mg | 180% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 11.5 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 899 mg | 69% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2119 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
