Home Eats Butternut Squash, Bacon & Shrimp Pasta

Butternut Squash, Bacon & Shrimp Pasta

by Komal
Butternut Squash, Shrimp and Bacon Pasta
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.

Butternut Squash, Shrimp and Bacon Pasta

 

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.

Butternut Squash, Shrimp and Bacon Pasta

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.

Butternut Squash, Shrimp and Bacon Pasta Butternut Squash, Shrimp and Bacon Pasta

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.

Butternut Squash, Shrimp and Bacon Pasta

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.

Butternut Squash, Shrimp and Bacon Pasta

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.

Butternut Squash, Bacon and Baked Shrimp with Pasta
Serves 3
Delicious garlicky baked shrimp tossed into roasted Butternut squash and bacon.
Print
Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
1565 calories
173 g
1026 g
37 g
138 g
16 g
1400 g
5460 g
23 g
1 g
17 g
Nutrition Facts
Serving Size
1400g
Servings
3
Amount Per Serving
Calories 1565
Calories from Fat 329
% Daily Value *
Total Fat 37g
57%
Saturated Fat 16g
82%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 1026mg
342%
Sodium 5460mg
228%
Total Carbohydrates 173g
58%
Dietary Fiber 18g
72%
Sugars 23g
Protein 138g
Vitamin A
1012%
Vitamin C
236%
Calcium
82%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Shrimp
  1. 1 lb. of shrimp, peeled and deveined
  2. 5 pieces of garlic, minced
  3. 1 lemon
  4. 1 sprig of Thyme, Oregano and Rosemary
  5. 2 tsp. of butter
  6. 1 ½ tsp. Parmesan cheese
  7. ½ tsp. chili powder
  8. Salt and pepper to taste
  9. Olive oil
For the Pasta
  1. 2 cups cooked pasta
  2. 2 slices of bacon, chopped into smaller pieces
  3. 5 pieces of garlic, minced
  4. 2 tsp. butter
  5. 1 lb. of diced Butternut Squash
  6. 1 shallot or ½ a red onion
  7. 1 sprig of Rosemary
  8. 1 cup chicken stock
  9. 1 tbsp. flour
  10. 1 tsp. brown sugar
  11. Salt and pepper to taste
  12. Olive oil
Instructions
  1. In a mixing bowl add all ingredients listed under shrimp besides the butter and mix. Let marinate for 15 minutes.
  2. In the meantime…
  3. 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.
  4. 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.
  5. 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.
  6. Add shallots/red onion to the pan and continue to cook for 2 minutes.
  7. Add bacon. Cook until soft.
  8. In a small bowl add flour and slowly whisk in chicken stock.
  9. Add butter into pan.
  10. Once the flour mixture is whisked and not clumpy, slowly add the mixture to the pan and stir.
  11. Reduce heat to low and let simmer for 5-10 minutes. You may need to add more stock depending on your desired thickness.
  12. Add in pasta. Mix well to coat in sauce.
  13. Top with the baked shrimp! Enjoy!
Notes
  1. 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.
beta
calories
1565
fat
37g
protein
138g
carbs
173g
more
Sweet & Masālā https://www.sweetandmasala.com/

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1 comment

oyibo February 22, 2018 - 4:47 pm

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.

Reply

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