Shrimp Scampi Pasta With Butternut Squash

• 1 pound Pasta
• 1 pound Shrimp
• 1/3 cup Olive Oil
• 1/2 cup White Wine
• 6 cloves Garlic crushed and corsely chopped
• 1 clove Shallot
• 1/4 cup Flat leaf parsley
• 1 Lemon
• 1 teaspoon Pink salt, divided
• 2 tablespoons Butter
• 1 tablespoons Olive Oil
• 1 Butternut squash (small)

1. Peel shrimp and set aside shells. Marinate peeled shrimp in lemon juice
2. Heat olive oil until shimmering
3. Sautee garlic for 1 minute
4. Sautee shrimp shells for 2-3 minutes
5. Add wine and shallots, cover and simmer for 20 minutes
6. At the beginning set oven to 425. Cut squash into 1" cubes, toss with 1 Tablespoon of Olive oil and 1/2 teaspoon of salt
7. Set on baking sheet and roast for 25 minutes, turning once.
8. Cook pasta
9. After shells have cooked for 20 minutes drain them and reserve the liquid and some of the garlic
10. Put oil back in pan and sautee shrimp until not quite done, set aside
11. Add butter, salt and parsley to pan till melted and warmed.
12. Add pasta and toss.
13. Put shrimp and squash cubes on top. drizzle with EVOO.

pasta, shrimp, olive oil, white wine, garlic, shallot, parsley, lemon, salt, butter, olive oil, butternut

Taken from www.epicurious.com/recipes/member/views/shrimp-scampi-pasta-with-butternut-squash-5804583f9bb3c66e1f64bc37 (may not work)