Roasted Butternut Squash & Creamy Sun Dried Tomato Pesto Pasta with Shrimp

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: 

1. 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
2. Preheat your oven to 400 degrees
3. Place ½ cup butternut squash onto an oven safe pan and place in the oven for about 25 minutes, until lightly browned
4. While the butternut squash is cooking, bring a pot of salted water to boil
5. When water is boiling, add your pasta and cook according to package instructions
6. When pasta is done cooking, drain the water and add the pasta back into the pot
7. Pour the entire pouch of Creamy Sun Dried Tomato Pesto pasta sauce into the pasta pot
8. Add shrimp to the pot of pasta. If the shrimp was not cooked, turn on heat and let cook for 2-3 minutes. 
9. Take out your pan of butternut squash if you haven't already
10. Then, add ½ cup of diced butternut squash to the pasta pot and stir with the shrimp and pasta.
11. Serve in bowls or plates and Enjoy!