Go Back
Garlic Butter Shrimp Pasta is a delectable dish that perfectly marries the rich, buttery flavor of garlic with succulent shrimp and perfectly cooked pasta. This dish has become a favorite among seafood lovers due to its simplicity and the depth of flavors that come together in a harmonious blend. Whether you are a seasoned cook or just starting in the kitchen, this dish is accessible and rewarding, making it an ideal choice for weeknight dinners or special occasions.

Velvet Butternut Squash Risotto

Discover the mouthwatering world of Garlic Butter Shrimp Pasta, a gourmet dish that combines succulent shrimp with perfectly cooked pasta in a rich garlic-infused butter sauce. This simple yet elegant recipe is ideal for weeknight dinners or special occasions, offering a delightful blend of flavors and aromas that will entice everyone to the table. Easy to prepare and nutritious, it's a dish that seafood lovers will adore! Enjoy every delicious bite!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes

1 ½ cups Arborio rice

4 cups vegetable broth (low-sodium)

1 cup white wine (optional, can substitute with more broth)

1 small onion, finely chopped

2 cloves garlic, minced

½ cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

2 tablespoons olive oil

½ teaspoon nutmeg

Salt and pepper, to taste

Fresh sage leaves, for garnish

Optional: extra Parmesan, for serving

Instructions
 

Prepare the Squash: In a large pot, bring salted water to a boil. Add the diced butternut squash and cook until fork-tender, about 8-10 minutes. Drain and set aside.

    Blend the Squash: In a blender or food processor, blend the cooked squash until smooth. Add a little vegetable broth if needed to achieve a creamy consistency. Set aside.

      Sauté the Aromatics: In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

        Toast the Rice: Add the Arborio rice to the skillet and stir for about 2 minutes to allow the rice to toast slightly and absorb flavors.

          Deglaze with Wine: Pour in the white wine (if using) and stir, allowing it to evaporate completely while you gently stir the rice.

            Add Broth Gradually: Begin adding the vegetable broth one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle. This process should take about 18-20 minutes until the risotto is creamy and the rice is al dente.

              Incorporate the Squash: Once the rice reaches the desired consistency, fold in the pureed butternut squash and the remaining tablespoon of butter. Stir until combined and creamy.

                Finish with Cheese and Seasoning: Remove from heat and stir in the grated Parmesan cheese, nutmeg, salt, and pepper to taste. Adjust seasoning as needed.

                  Serve: Plate the risotto and garnish with fresh sage leaves and additional Parmesan cheese if desired.

                    Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings