Black Fettuccine with Shrimp and Butternut Squash
(from largomason’s recipe box)
Source: seriouseats.com
Ingredients
- 1/4 cup of olive oil
- 2 large shallots, sliced
- 2 cloves of garlic, sliced
- 1 teaspoon of herbes de Provence
- 1 tablespoon of fresh thyme leaves, with optional extra for garnish
- 1 1/3 pounds of peeled and cubed butternut squash, trimmed to a 1/2-inch dice
- 1 1/4 cups of dry white wine
- 2 cups of vegetable broth (1 can)
- 30 ounces of peeled and deveined shrimp
- 17.5 ounces of black fettuccine (if your store sells another shape of black pasta, like spaghetti or linguine, go ahead and use it)
- 4 tablespoons of cold unsalted butter (1/2 stick)
- Salt and pepper
- Parmagiano Reggiano cheese, grated to taste (optional)
Directions
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Heat the oil in a large nonstick pan over medium heat.
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Place the shallots in the warm oil, and sauté for 5 minutes, until translucent and fragrant.
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Scatter in the garlic, thyme, and herbes de Provence, and sauté for one minute more.
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Tumble in the cubes of butternut squash, and continue cooking for 8-10 minutes. Season with salt and pepper.
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Pour in the wine and broth, and increase heat to medium high, allowing the liquid to boil and then simmer for 8-10 minutes, until the squash is tender, and the liquid reduces by about half.
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With the liquid still simmering, add in the clean shrimp, and make sure they are submerged. They will be just cooked and perfect in five minutes.
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Meanwhile, boil the squid-ink black fettuccine in a large pot of boiling salted water according to package directions. Be sure to drain it just shy of the listed cooking time, so that it remains al dente.
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Dice the cold butter into cubes and place into a large bowl. Add the fettuccine and the shrimp and squash mixture to the bowl, and toss.
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Serve hot, with a scattering of freshly grated Parmagiano Reggiano and extra thyme leaves over the bowls.