Golden Fig Fine Foods

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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