Thursday, March 15, 2012

Roasted Butternut Squash with Shrimp Pasta

This combination tasted so yummy. I am a big fan of roasted butternut squash and shrimp so that made it even better. I am always looking for new ways to eat fish and this option is a great one. The fresh green beans were a nice addition to add great color to the plate.

1 Butternut squash (skin peeled and chopped in cubes)
2T oil
1 to 2 tsp salt
2 to 3 tsp oil
1 onion minced
5 cloves of garlic minced
2 T of fresh or dried thyme and marjoram minced* optional
1 red pepper minced
2 C water
1 T of Cornstarch or Ultra Gel * optional To thicken
lemon juice from 2 lemons*
12-16 oz of shrimp peeled cooked and deveined
salt and pepper to taste
12 oz pkg of cooked linguine pasta
parsley fresh or dried for garnish if desired
served with fresh cooked green beans

1. Put cut up squash in a bowl toss in oil and make sure it gets all covered. Place on cookie sheet. Bake at 350 for about 30 min or until cooked all the way through. You can toss the salt on at the end or in the beginning prior to cooking it. Turn the squash once or twice in the cooking process.

2. In the meantime put the oil in a frying pan and heat on med heat. pour in the onions and let cook a couple minutes. Then stir in the garlic, herbs and red pepper. Let cook together 3 to 5 min.

3. Stir in the water and let cook on low about 8-10 min. You can add thickener at the end to thicken it up.

4. Take off the heat stir in the lemon juice and shrimp and put lid back on the pan. Let the shrimp heat all the way through.

5. Cook pasta in boiling water if you haven't already cooked it. Drain.

6. Take the lid off the shrimp mixture and toss in the roasted squash. Serve some pasta on your plate and serve some shrimp mixture on top. Garnish with parsley if desired.

* I found a new trick to juice a lemon. Roll the lemon on the counter. Toss the lemon in the microwave for 20 to 30 sec. and take out and squeeze. It makes it easy to juice.          

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