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

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

There’s something undeniably magical about combining sweet roasted vegetables with the richness of seafood and the cozy comfort of pasta. That’s exactly what makes Roasted Butternut Squash & Creamy Sun-Dried Tomato Pesto Pasta with Shrimp such a standout. It’s a dish that feels indulgent and gourmet, yet is easy enough to pull together for a relaxed weeknight dinner or even a weekend gathering with friends. It’s vibrant, flavorful, and beautifully balanced—every bite offering a little sweetness, a little creaminess, and a touch of briny, tender shrimp.

At the heart of this dish is Le Sauce & Co.’s Creamy Sun-Dried Tomato Pesto Gourmet Pasta Sauce. Rich, velvety, and full of sun-ripened tomato flavor, this sauce brings a depth of flavor that’s hard to replicate from scratch. The sun-dried tomatoes give it a subtle tang and an earthy sweetness, while the cream base delivers that luxurious texture we all crave in a comfort dish. It’s a perfect match for roasted butternut squash, which adds natural sweetness and a silky texture when caramelized in the oven.

Butternut squash is a seasonal star, and when it’s roasted until golden and slightly crisp on the edges, it brings a hearty, almost nutty flavor to the pasta. Pairing it with shrimp not only adds protein but also lifts the dish with its slightly sweet, oceanic flavor and delicate texture. The shrimp cook quickly and pair beautifully with the creamy tomato pesto, absorbing just enough of the sauce without overpowering the other flavors.

And then there’s the pasta—choose your favorite shape. Fusilli or penne work well, clinging to the sauce and creating bite after bite of creamy, savory-sweet perfection. You get soft roasted squash, tender shrimp, and al dente pasta in every forkful. It’s a dish that delivers both texture and taste, without feeling too heavy.

One of the best parts of this dish is how effortlessly it comes together, thanks to the Creamy Sun-Dried Tomato Pesto Sauce. There’s no need to mix, blend, or simmer a dozen ingredients for the perfect sauce—it’s already done for you, using real food ingredients and no shortcuts. That means less time in the kitchen, and more time enjoying a meal that tastes like it came from a cozy Mediterranean bistro.

This pasta is also surprisingly flexible. Want to make it vegetarian? Skip the shrimp and toss in a handful of baby spinach or roasted red peppers. Looking for a little crunch? Top it with toasted pine nuts or a sprinkle of herbed breadcrumbs. However you customize it, the creamy sauce and roasted squash form a comforting and satisfying foundation.

Roasted Butternut Squash & Creamy Sun-Dried Tomato Pesto Pasta with Shrimp is proof that you don’t need to overcomplicate dinner to make something truly special. It’s rich, colorful, and deliciously satisfying—exactly the kind of dish that turns an ordinary evening into something worth savoring

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!