Butternut Squash & Shrimp Pasta

• 1 lb pasta (gemelli is a nice shape for this dish), cooked according to box
• 2 Tb butter
• 1 tsp oil, from sun-dried tomato jar
• 4 sun-dried tomatoes, chopped
• 1 onion, minced
• 4 C butternut squash, diced small
• Kosher salt and pepper, to taste
• 1 C chicken stock
• 1/2 C heavy cream
• 1 lb shrimp (shelled and de-veined)
• 1 C shredded cheddar cheese
• 2 C fresh spinach
• Zest of 1 lemon

1. Melt butter over medium heat.
2. Add sun-dried tomato oil, sun-dried tomatoes, onions, and butternut squash.
3. Saute over medium-high heat, until squash starts to become tender. Cover with a heavy dose of black pepper, and a pinch or two of salt.
4. Add stock and bring to a simmer. Simmer until stock is almost gone.
5. Reduce heat to medium-low. Stir in cream, shrimp, and cheddar. Simmer until shrimp is cooked.
6. Stir in spinach, lemon zest, and pasta. Toss well to coat.
7. Serve hot.

*This is a very versatile recipe. Feel free to substitute the squash for a different vegetable. Add mushrooms, bell pepper, or broccoli!*

*As seen on Twin Cities Live November 5, 2018

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