This week has been going by SO fast, not that I am complaining. I had Monday off because of our pal Columbus, which has made this shortened week ZOOM.
In honor of the “fast week,” I have put together this super easy, and quick (well kind of, depending on the steps you choose to take. I have options for you! ) fall recipe for you!
Living in San Diego, I don’ get the “real” fall-ie vibe. October is one of the hottest months out of the year for us. The temps have been hitting 100 +. Don’t get me wrong, it makes for a killer beach day, but I am dying to bust out some cute fall boots and sweaters.
Since I can’t make soup…well, I guess I could…still too hot for that though…I decided to use some of my favorite fall ingredients to make a killer pasta dish.
Sooooo…BACON.
Bacon is one of those versatile ingredients that can transcend genre and seasons. Also, if you don’t like bacon, not because you are a vegan/vegetarian, I don’t trust you.
I mean come on.
The saltiness, the fattiness, the crispiness. Oh yeahhhh….get at me.
I think I have stated my claim as to why bacon needs/must/should be in this recipe and any other recipe for that matter.
Sooooo…BUTTERNUT SQUASH.
Talk about fall in your mouth!
Ok, so, Butternut squash is actually a winter squash, butttttt, in my mind it is perfect for fall with its bright color and sweet taste, similar to pumpkin.
Now. Let’s talk shrimp.
Shrimp is more of a summer thing for me. It is fresh, light and easy to make on those long summer nights. That being said, it is still pretty much summer here, so I decided to include some yummy, garlic baked shrimp into this dish.
This dish can definitely be made with just the bacon and the squash, but if you want to add a little extra protein without making the dish feel so “heavy,’ shrimp is the way to go.
First, for the shrimp, I gave them a quick marinade of EVOO (shout out to Rachel Ray), a shit ton of garlic, a little chili powder (hey, Indian person over here), salt, pepper, lemon juice and fresh herbs, and then popped it into the oven.
Next, I decided to “double-cook” the squash. Remember when I said you had options? Well, here you are. I roasted the squash in the oven with some EVOO, fresh herbs, salt, pepper and brown sugar.
The brown sugar helps caramelize the squash and it tastes really fucking good. If you don’t want to roast your squash just skip this step and move right on to the next one which is…..
Add some oil into a pan and add the squash (if you roasted it, still add it to the pan. If it is raw, add it to the pan and cook until soft, maybe 6-10 minutes). Let the squash sauté for a bit and then add in some shallots or red onion, followed by some bacon.
YES.
Once all the yumminess has had some time to play together, then comes the sauce!
First I mixed in flour with some chicken stock. Make sure you whisk it in slow or the flour will become clumpy ad glue like. Not good.
Add some butter into your pan and slowly stir in the flour/stock mixture. As you mix it in let the sauce simmer until thickened.
You might need to add more stock to your pan depending on how much liquid you would like in your sauce.
Toss in the cooked pasta and top with the shrimp!
There you have it; a simple, delicious weeknight dinner.
- 1 lb. of shrimp, peeled and deveined
- 5 pieces of garlic, minced
- 1 lemon
- 1 sprig of Thyme, Oregano and Rosemary
- 2 tsp. of butter
- 1 ½ tsp. Parmesan cheese
- ½ tsp. chili powder
- Salt and pepper to taste
- Olive oil
- 2 cups cooked pasta
- 2 slices of bacon, chopped into smaller pieces
- 5 pieces of garlic, minced
- 2 tsp. butter
- 1 lb. of diced Butternut Squash
- 1 shallot or ½ a red onion
- 1 sprig of Rosemary
- 1 cup chicken stock
- 1 tbsp. flour
- 1 tsp. brown sugar
- Salt and pepper to taste
- Olive oil
- In a mixing bowl add all ingredients listed under shrimp besides the butter and mix. Let marinate for 15 minutes.
- In the meantime…
- In a bowl, mix squash, olive oil, garlic, brown sugar, rosemary and salt and pepper to taste. Lightly grease a roasting pan and roast in oven for 30-45 minutes on 400. If you prefer to pan sauté the squash, mix all ingredients and follow the next steps. If you are roasting the squash, continue to follow the next steps.
- In a pan, over medium heat, add oil and squash. If you have roasted it, you will only need to sauté for 5 minutes or so. If it is raw this may take 10-15 minutes.
- While the squash is in the pan, add the marinated shrimp to a lightly greased baking sheet and top with butter. Bake in the oven for 7 minutes on 400.
- Add shallots/red onion to the pan and continue to cook for 2 minutes.
- Add bacon. Cook until soft.
- In a small bowl add flour and slowly whisk in chicken stock.
- Add butter into pan.
- Once the flour mixture is whisked and not clumpy, slowly add the mixture to the pan and stir.
- Reduce heat to low and let simmer for 5-10 minutes. You may need to add more stock depending on your desired thickness.
- Add in pasta. Mix well to coat in sauce.
- Top with the baked shrimp! Enjoy!
- Adjust the roux as needed (the flour and stock mixture). You many need more or less stock depending on how you like the consistency of the sauce.
1 comment
I have to be visiting this your blog if i want to be a full time chef.. so many awesome dishes. i think i have to try this at home.