Every Monday we give you tasty dinner recipes that are easy to make for the entire family, we call it Monday Night Meal. Owner of Golden Fig, Laurie Crowell stopped by to make Shrimp Butternut Squash Pasta.
Butternut and Shrimp Pasta
1 lb pasta (gemelli is a nice shape for this dish) cooked according to box
2 TB butter
1 tsp oil from Sundried Tomato Jar
4 sundried tomatoes, chopped
1 onion, minced
4 C butternut squash, diced small
Kosher salt and pepper
1 c chicken stock
1/2 c heavy cream
1 lb shrimp (shelled and deveined)
1 C shredded cheddar cheese
2 C fresh spinach
Zest of 1 lemon
How to Make it:
Melt butter over medium heat.
Add Sundried tomato oil, sundried tomatoes, onions and butternut squash. Saute over medium/high heat until squash starts to become tender. Shake a heavy dose of black pepper and a pinch or two of salt.
Add stock and simmer until stock is almost gone.
Reduce heat to medium/low. Stir in cream, shrimp and cheddar and simmer until shrimp is cooked.
Stir in spinach, lemon zest and pasta, toss well to coat.