Sunday, September 16, 2007

Rigatoni With Shrimp and Butternut Squash Sauce ..... I am going to make one more attemp to post this tasty dish.

Rigatoni With Shrimp and Butternut Squash Sauce
I posted this recipe earlier this month and uncertain why but some parts were not readable. I will attempt again on a different computer.
Ingredients:
butternut squash
olive oil
salt and pepper
fresh shrimp
rigatoni
Parmesan cheese to pass
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Directions:
Place a large pot of water on the stove to boil. When boiling add salt and rigatoni. Rigatoni should be added after the squash has cooked a few minutes.
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Season fresh shrimp with salt and pepper
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Peel and dice about 2 to 2 1/2 cups squash into 1/2" cubes. Heat olive oil in skillet and place squash in skillet to cook, season with salt and pepper. Stir often but allow to caramelize. This should take about 15 to 20 minutes.
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When the sqash is almost fork tender, in another skillet add olive oil, heat and add shrimp. Shrimp cook quickly and should not take more than three minutes total to cook on both sides. The squash, shrimp, and rigatoni need to be finished cooking at the same time.
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When squash is cooked place in a food processor and puree. If necessary a small amount of the pasta water maybe added to make the puree the consistency of a thick tomato sauce. Butter may also be added if you wish.
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Add shrimp to pureed squash and toss with rigatoni. Pass Parmesan cheese for those who wish.
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TIP: Typical of Italian dishes it is all in the timing so every ingredient is finished at the right time. Pasta is never overcooked and the sauce is usually prepared from fresh ingredients and finished at the same time as the pasta. ENJOY! Serves 4

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