Roasted Butternut Squash & Creamy Sun Dried Tomato Pesto Pasta with Shrimp
Ingredients:
- 1 pouch Le Sauce & Co.® Creamy Sun Dried Tomato Pesto Pasta Sauce
- 6 oz Linguine Pasta
- 1 pinch Salt
- ½ cup diced Butternut Squash
- ½ lime
- Optional: ½ lb Shrimp (Raw or Pre-Cooked)
Directions:
- If you are using frozen shrimp, take out of the freezer and place into a bowl of cold water and squeeze the juice of ½ lime into the bowl. Set aside
- Preheat your oven to 400 degrees
- Place ½ cup butternut squash onto an oven safe pan and place in the oven for about 25 minutes, until lightly browned
- While the butternut squash is cooking, bring a pot of salted water to boil
- When water is boiling, add your pasta and cook according to package instructions
- When pasta is done cooking, drain the water and add the pasta back into the pot
- Pour the entire pouch of Creamy Sun Dried Tomato Pesto pasta sauce into the pasta pot
- Add shrimp to the pot of pasta. If the shrimp was not cooked, turn on heat and let cook for 2-3 minutes.
- Take out your pan of butternut squash if you haven't already
- Then, add ½ cup of diced butternut squash to the pasta pot and stir with the shrimp and pasta.
- Serve in bowls or plates and Enjoy!
