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!