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Shrimp Fettuccini With Butternut Squash Juice

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Sonoma Modern American

Butternut Squash Juice, Shrimp Fettuccini

Serves 4

 

1 1# butternut squash peeled, seeds removed and juiced

¼ cup white wine

1 shallot chopped

2 cloves garlic chopped

4 T extra virgin olive oil

1 bay leaf

¾ pound 31-35 shrimp peeled (save shells)

I T chopped parsley

1 T chopped rosemary

2 cups baby spinach

¾ # fresh fettuccine pre blanched al dente

In a sauté pan place shrimp, shallots, garlic, and bay leaf in oil.  Cook over med heat until garlic sizzles.  Flip shrimp and add wine.  Bring to a boil and add pasta and 1 cup butternut juice.  Cook until pasta is hot and shrimp is cooked.  Add herbs, spinach, salt and pepper.  Divide onto plates.  Serve and Enjoy!!!!!

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