When fall rolls around, there are certain flavors that always make one think of the season. Pumpkins, cinnamon and— one of our personal favorites— butternut squash, a flavorful squash that turns a deep orange when ripe which is perfect for autumn and provides a sweet and nutty flavor. Perfectly complementing a variety of dishes, butternut squash is at its culinary best when used in a tasty pasta. And, as we’ve championed time and time again in a multitude of our favorite recipes, nothing goes better with pasta than a hearty serving of wild-caught American shrimp!
Put the two together and you’ve got a filling yet healthy recipe for Shrimp Butternut Squash Pasta!
INGREDIENTS — SAUCE
- 3 cups of chopped butternut squash
- 1 chopped yellow onion
- 5 sage leaves
- 2 tablespoons of extra-virgin olive oil
- 1 cup of oat milk
INGREDIENTS — PASTA
- 2 ounces of peeled and deveined wild-caught American shrimp
- 12 ounces of penne pasta
- Salt and pepper
DIRECTIONS — SAUCE
- Bring a pan of extra-virgin olive oil to medium heat and add the chopped butternut squash, yellow onion and sage leaves — cook until tender.
- Put all ingredients into a blender and add the cup of oat milk — blend until smooth.
DIRECTIONS – PASTA
- Cook pasta according to package directions.
- Bring a pan of extra-virgin olive oil to medium heat and add the shrimp — cook until both sides of the shrimp are pink.
- Combine with sauce, add salt and pepper to taste and enjoy!
Visit our Recipes page for even more Wild American Shrimp recipes and click HERE to order wild-caught American shrimp for yourself or wholesale!
Wild-Caught American Shrimp: A Tasty Treat for Any Day of the Week!