Rosemary Shrimp Penne with Butternut Squash Sauce
Indulge in the comforting elegance of Rosemary Shrimp Penne with Butternut Squash Sauce—a hearty yet sophisticated pasta dish that strikes the perfect balance between creamy richness and fresh, herbaceous flavors. This recipe pairs tender penne with a velvety butternut squash sauce, blended with hints of roasted garlic, parmesan, and a touch of heavy cream for a luxurious texture. Juicy shrimp are perfectly seasoned with fragrant rosemary and a dash of paprika, adding a savory depth to every bite. Quick to assemble with roasted squash and shrimp cooked in minutes, this dish is an ideal weeknight dinner that feels restaurant-worthy. Garnished with fresh parsley and extra parmesan, it’s a feast for both the palate and the eyes. Perfect for anyone seeking a delicious twist on classic pasta recipes, this meal is a crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 cups butternut squash
- 3 tbsp olive oil
- 3 units garlic cloves
- 0.5 cups heavy cream
- 0.5 cups parmesan cheese, grated
- 1 lb shrimps, peeled and deveined
- 1 tbsp fresh rosemary, chopped
- 1 tsp paprika
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 cup chicken broth
- 1 tbsp butter
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the butternut squash into 1-inch pieces and spread them on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the squash, and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Toss to coat evenly.
Roast the butternut squash in the oven for 25 minutes or until tender and slightly caramelized. Set aside.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a blender or food processor, combine the roasted butternut squash, garlic cloves, chicken broth, heavy cream, parmesan cheese, and 1 teaspoon of salt. Blend until smooth and creamy. Adjust seasoning as needed.
In a large skillet over medium heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the shrimp, rosemary, paprika, 0.25 teaspoons of black pepper, and a pinch of salt.
Cook the shrimp for 2-3 minutes per side or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the butternut squash sauce and heat gently, stirring occasionally. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
Add the cooked penne pasta to the skillet and toss to coat in the sauce.
Fold in the cooked shrimp and heat for 1-2 minutes to combine all the flavors.
Garnish with fresh parsley and extra grated parmesan, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 5424 mg | 236% | |
| Total Carbohydrate | 321.2 g | 117% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 13.1 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 17.3 mcg | 86% | |
| Calcium | 1078 mg | 83% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3987 mg | 85% | |
*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.
