Black and Orange Recipe: Black Fettuccine with Shrimp and Butternut Squash
Black and Orange Recipe: Black Fettuccine with Shrimp and Butternut Squash
- serves 4 to 6 -
Ingredients
1/4 cup of olive oil
2 large shallots, sliced
2 cloves of garlic, sliced
1 teaspoon of herbes de Provence
1 tablespoon of fresh thyme leaves, with optional extra for garnish
1 1/3 pounds of peeled and cubed butternut squash, trimmed to a 1/2-inch dice
1 1/4 cups of dry white wine
2 cups of vegetable broth (1 can)
30 ounces of peeled and deveined shrimp
17.5 ounces of black fettuccine (if your store sells another shape of black pasta, like spaghetti or linguine, go ahead and use it)
4 tablespoons of cold unsalted butter (1/2 stick)
Salt and pepper
Parmagiano Reggiano cheese, grated to taste (optional)
Procedure
1. Heat the oil in a large nonstick pan over medium heat.
2. Place the shallots in the warm oil, and sauté for 5 minutes, until translucent and fragrant.
3. Scatter in the garlic, thyme, and herbes de Provence, and sauté for one minute more.
4. Tumble in the cubes of butternut squash, and continue cooking for 8-10 minutes. Season with salt and pepper.
5. Pour in the wine and broth, and increase heat to medium high, allowing the liquid to boil and then simmer for 8-10 minutes, until the squash is tender, and the liquid reduces by about half.
6. With the liquid still simmering, add in the clean shrimp, and make sure they are submerged. They will be just cooked and perfect in five minutes.
7. Meanwhile, boil the squid-ink black fettuccine in a large pot of boiling salted water according to package directions. Be sure to drain it just shy of the listed cooking time, so that it remains al dente.
8. Dice the cold butter into cubes and place into a large bowl. Add the fettuccine and the shrimp and squash mixture to the bowl, and toss.
9. Serve hot, with a scattering of freshly grated Parmagiano Reggiano and extra thyme leaves over the bowls.
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