Rosemary Shrimp Penne with Butternut Squash Sauce

There’s a certain magic that happens in the kitchen when the air outside begins to crisp and the scent of woodsmoke drifts through the windows. It was on one such autumn evening, years ago, that I first encountered this dish. The warmth emanating from the oven, coupled with the rich aroma of roasting squash and fragrant rosemary, felt like a culinary hug. The vibrant, sunshine-yellow sauce clinging to al dente penne, studded with plump, perfectly cooked shrimp, was a revelation. It was elegant enough for company, yet comforting and utterly fuss-free – the kind of meal that nourishes both body and soul, making even a simple weeknight feel special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Yield: Enough for 4-6 servings
• Dietary Type: Adaptable (can be made dairy-free with cream/milk substitution)

Ingredients

This recipe, while appearing sophisticated, relies on a handful of key ingredients that come together harmoniously.

• 1 lb dry penne pasta
• 1 ¼ cups butternut squash, peeled and diced
• 1 lb large shrimp, peeled and deveined
• 2 teaspoons fresh rosemary, chopped finely (or 1 teaspoon dried rosemary)
• 2 garlic cloves, minced finely
• 1 teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• ¾ cup whole milk or ¾ cup cream (for a richer sauce)
• ¾ cup chicken stock
• 3 tablespoons parmesan cheese, grated
• Olive oil

Equipment Needed

To bring this delightful dish to life, you’ll need a few essential kitchen tools:

• A large pot for cooking pasta
• A large, deep heavy skillet or Dutch oven
• A second heavy skillet for sautéing shrimp
• An immersion blender (or a standard blender)
• Measuring cups and spoons
• A sharp knife and cutting board
• Tongs or a slotted spoon
• Serving bowls

Instructions

The beauty of this Rosemary Shrimp Penne with Butternut Squash Sauce lies in its straightforward preparation. Each step builds upon the last, creating layers of flavor and texture.

1. Begin by adding a generous drizzle of olive oil to your heated deep heavy skillet.
2. Next, introduce the diced butternut squash, minced garlic cloves, half of the salt (½ teaspoon), and half of the pepper (¼ teaspoon) to the skillet. Sauté the squash over medium-high heat until it begins to develop a nice color. This should take approximately 7 to 10 minutes, allowing the natural sugars in the squash to caramelize slightly.
3. Pour in the chicken stock and bring the mixture to a simmer. Continue to cook until the butternut squash is thoroughly tender, which will take about another 7 minutes. The squash should be easily pierced with a fork.
4. Stir in the finely chopped fresh rosemary and the remaining salt (½ teaspoon) and pepper (¼ teaspoon) to taste.
5. Now it’s time to create that luscious sauce. Use an immersion blender directly in the skillet to puree the sauce until it’s smooth and creamy. If you prefer a more rustic texture, you can remove a portion of the tender squash before blending, dice it into smaller cubes, and then stir it back into the pureed sauce.
6. While the sauce is being pureed, bring a large pot of boiling salted water to a rolling boil. Add your penne pasta and cook it according to the package directions until it reaches the al dente stage – tender but still with a slight bite. Drain the pasta thoroughly but do not rinse it. Rinsing removes the starch that helps the sauce cling beautifully.
7. In a separate, second heavy skillet, heat a swirl of olive oil over medium-high heat.
8. Add the large shrimp to the hot skillet. Sauté them until they turn pink and are cooked through. This will take approximately 3 to 4 minutes. Be careful not to overcook the shrimp, as they can become tough.
9. In a large pot, combine the drained cooked pasta, the prepared butternut squash sauce, and half of the whole milk (or cream). Stir everything together gently until the pasta is well coated.
10. Place the pot over low heat and simmer the pasta and sauce, stirring occasionally.
11. Gradually add the rest of the milk (or cream) to the pot, stirring continuously, until you achieve your desired sauce consistency. Continue to simmer gently until the entire dish is heated through.
12. To serve, divide the pasta into individual bowls. Arrange the perfectly sautéed shrimp on top of each serving.
13. Finally, sprinkle each dish generously with the grated parmesan cheese before serving hot.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish and make the process smoother. Here are a few insights for your Rosemary Shrimp Penne:

• Squash Selection: For the creamiest sauce, choose a butternut squash that feels heavy for its size and has a smooth, unblemished skin. Roasting the squash beforehand (cubed and tossed with olive oil, salt, and pepper at 400°F for about 20-25 minutes) can deepen its flavor and sweetness before pureeing.
• Shrimp Prep: Ensure your shrimp are uniformly sized for even cooking. Patting them dry before sautéing helps them to sear and develop a better texture, rather than steam.
• Rosemary Aroma: If using fresh rosemary, be sure to chop it very finely. This releases its aromatic oils more effectively. If you only have dried, use it sparingly as it can be more potent.
• Sauce Consistency: The beauty of adding the milk or cream at the end is that you have complete control over the sauce’s thickness. Start with less and add more until it coats the pasta beautifully without being too watery or too stiff.
• Make-Ahead Magic: You can prepare the butternut squash sauce up to two days in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce, cook your pasta and shrimp, and combine as per the instructions.

Serving & Storage Suggestions

This Rosemary Shrimp Penne is a standalone masterpiece, but it also pairs wonderfully with a crisp green salad tossed with a light vinaigrette or some crusty bread for soaking up any extra sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently over low heat on the stovetop, adding a splash of milk or water if the sauce has thickened too much. It’s generally best to reheat the pasta and sauce together, and then add the shrimp just before serving to maintain their tender texture. Freezing this dish is not recommended, as the texture of the pasta and shrimp can be compromised upon thawing.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this delicious pasta dish. Please note that these are estimates and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	610.4 kcal	31%
Total Fat	22.1 g	28%
Saturated Fat	6.8 g	34%
Cholesterol	225 mg	75%
Sodium	980 mg	43%
Total Carbohydrate	75 g	27%
Dietary Fiber	9.5 g	34%
Sugars	7.2 g	8%
Protein	38.5 g	77%

Variations & Substitutions

This recipe is wonderfully adaptable, allowing you to tailor it to your preferences and pantry staples.

• Vegetarian Delight: Omit the shrimp and add a variety of sautéed vegetables like mushrooms, zucchini, bell peppers, or even roasted broccoli florets for a hearty vegetarian meal.
• Creamy Alternative: For a dairy-free version, substitute the whole milk or cream with unsweetened full-fat coconut milk or a good quality oat milk. You may need to adjust the simmering time slightly to reach your desired consistency.
• Herbaceous Twist: If rosemary isn’t your favorite, consider swapping it for fresh thyme, sage, or a combination of your favorite autumn herbs.
• Spicy Kick: For those who enjoy a bit of heat, a pinch of red pepper flakes added during the sautéing of the squash or shrimp will provide a subtle warmth.

FAQs

Q: Can I use dried butternut squash instead of fresh?
A: No, this recipe relies on the fresh butternut squash to create a smooth, creamy sauce when pureed. Dried squash will not yield the same texture or flavor.

Q: What if I don’t have an immersion blender?
A: A standard blender or a food processor will work perfectly. Just be sure to carefully transfer the hot squash mixture to the blender and blend in batches if necessary.

Q: Can I make the sauce ahead of time?
A: Yes, the butternut squash sauce can be made up to two days in advance and stored in the refrigerator. Reheat it gently before combining with the pasta.

Q: How can I make the shrimp more flavorful?
A: You can marinate the shrimp for about 15-20 minutes in a mixture of olive oil, a little garlic, lemon juice, and a pinch of salt and pepper before sautéing for an extra burst of flavor.

Q: Is it okay to use a different type of pasta?
A: Absolutely! While penne is ideal for holding the sauce, other short pasta shapes like rigatoni, fusilli, or farfalle would also work well.

Final Thoughts

This Rosemary Shrimp Penne with Butternut Squash Sauce is more than just a recipe; it’s an invitation to embrace the cozy flavors of autumn. It’s proof that elegant dining doesn’t require hours of labor, and that simple, wholesome ingredients can create something truly spectacular. I encourage you to give this dish a try, to savor the velvety smooth sauce, the tender pasta, and the delicate sweetness of the shrimp. It’s the perfect dish to share with loved ones on a chilly evening, or to simply enjoy as a comforting, flavorful meal for yourself. Let me know how your culinary adventure turns out – I’m always eager to hear about your delicious creations!