Rosemary Shrimp Penne With Butternut Squash Sauce Recipes

PENNE WITH BUTTERNUT SQUASH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
• Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
• Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.

ROSEMARY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

ROSEMARY GARLIC SHRIMP

Steps:

• In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

SHRIMP WITH PENNE AND SQUASH

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
• Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
• Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.

ROSEMARY SHRIMP WITH SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.

ROSEMARY SHRIMP PENNE WITH BUTTERNUT SQUASH SAUCE

Steps:

• Add olive oil to heated deep heavy skillet.
• Add squash, garlic, half of salt and half of pepper to skillet and saute squash on medium high until it begins to color, approximately 7-10 minutes.
• Add chicken stock and simmer until squash is thoroughly tender, approximately 7 minutes.Add rosemary and remaining salt and pepper to taste.
• Puree sauce with immersion blender or in stand blender until smooth. Note: if you prefer a more rustic texture, remove some squash before pureeing and cut into smaller cubes and add back to puree.
• In the meantime, cook pasta per package directions in boiling salted water until al dente. Drain but do not rinse.
• Heat olive oil in second heavy skillet over medium high heat.
• Add shrimp and saute until pink about 3-4 minutes. Do not overcook.
• In large pot, combine cooked pasta, sauce, and 1/2 of milk and stir until combined. Simmer over low heat, stirring occasionally. Add rest of milk slowly to reach desired consistency. Simmer until heated through.
• Serve pasta in individual bowls with shrimp placed on top.
• Sprinkle Parmesan on dish and serve hot.

GARLIC AND ROSEMARY PASTA

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.

PENNE WITH BUTTERNUT SQUASH AND BROWN BUTTER SAUCE RECIPE - (4.4/5)

Steps:

• 1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. 2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add squash, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until squash is softened and browned, about 5 minutes. Add sage and garlic and cook until fragrant, about 30 seconds; add squash mixture to pasta. 3. Add butter and hazelnuts to now-empty skillet and cook over medium-high heat until both are browned and fragrant, about 2 minutes. Remove skillet from heat and stir in lemon juice and 1/4 cup reserved cooking water (butter will foam and sizzle). Stir hazelnut mixture and 1/2 cup Parmesan into pasta and season with salt and pepper to taste. Adjust consistency with remaining reserved cooking water as needed. Serve, sprinkled with remaining 1/2 cup Parmesan.

PASTA WITH BUTTERNUT SQUASH AND ROSEMARY

Steps:

• Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary and sauté until vegetables are tender, about 10 minutes. Add squash, tomatoes and 1/2 cup water. Bring to boil. Reduce heat to medium-low. Cover and simmer until squash is tender, about 20 minutes. Stir in prosciutto and parsley.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
• Add 2 tablespoons oil, squash mixture and 1/2 cup Parmesan to pasta; toss. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan.