Rigatoni with Squash & Shrimp

Chris made me a delicious dinner last night to celebrate Valentine's Day. It's another Giada De Laurentiis recipe! It was a nice change from pasta with red sauce. I also think it would be good with some roasted asparagus thrown on top.

Rigatoni with Squash & Shrimp
3 T. olive oil, plus 3 T.
1 lb butternut squash, trimmed & cut into 1-inch cubes
2 garlic cloves, minced
1 tsp. salt, plus 1 tsp.
1/4 tsp. freshly ground black pepper, plus 1/2 tsp.
1 cup vegetable stock
1 lb rigatoni
1 lb shrimp, peeled & deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan

Warm 3 T. of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 tsp. salt, and 1/4 tsp. freshly ground black pepper. Saute until the squash is golden & tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover & cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor & puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta & cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 T. of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the shrimps with the remaining 1 tsp. of salt & remaining 1/2 tsp. of freshly ground black pepper. Add the shrimps to the pan & cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked shrimp, basil, & cheese. Stir until warm & serve.

Rigatoni with Squash & Shrimp