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This is a versatile recipe with lots of veggies. Any firm winter squash can be used—I prefer butternut, but frequently have used pumpkin, too. Also, many meat substitutions are yummy too. Here, I’m recommending shrimp, but I have also made it with chicken and andouille sausage (added to the pan at the same time as the squash), or just vegetarian!
Bring a large pot of water to boil and salt it. Put olive oil in a LARGE skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash and cook with some salt and pepper.
When squash is tender (after about 15-20 minutes), add shrimp and stir with other ingredients. Turn heat down to low to allow shrimp to heat without becoming tough. Meanwhile, add pasta to salted boiling water and cook to al dente. Drain and toss with squash and tomato mixture. Garnish with fresh parsley and lots of shaved Parmesan.
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