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shrimp alfredo with bucatini and parmesan cream sauce on a black plate

Shrimp Alfredo Bucatini

butternut squash, sun-dried tomatoes, swiss chard

STARS

Sauté shrimp in garlic, white wine, and chile flakes. Serve them alongside sun-dried tomatoes, Swiss chard, roasted butternut squash and toasted walnuts on a bed of al dente bucatini. Toss with parmesan cream sauce for a comforting meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Ingredients

Roasted Squash

  • 1 butternut squash, peeled and diced into 1/4-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Alfredo Pasta

  • 2 cups heavy cream
  • 1 cup grated parmesan
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/4 cup fried garlic chips
  • 1 teaspoon salt, to taste
  • 8 ounces bucatini
  • 1/2 cup toasted walnut halves
  • 1/4 cup sun-dried tomatoes, diced
  • 1 bunch baby swiss chard or baby kale

Garlic Shrimp

  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon chile flakes
  • 1/2 cup white wine
  • 4 tablespoons unsalted butter, at room temperature
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup parsley, minced
Directions
1
Preheat the oven to 400°F.
2
On a baking sheet, toss the butternut squash with the oil and salt. Roast until beginning to caramelize, about 20-25 minutes.
3
In a medium saucepan, bring the heavy cream to a boil. Reduce the heat to medium-low and whisk in the parmesan a little at a time and only adding more when the previous edition is fully melted. Stir in the lemon zest, lemon juice, garlic chips and salt to taste.
4
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. Add the walnuts, sun-dried tomatoes and baby swiss chard and toss to combine.
5
In a large skillet, heat the oil and garlic over medium heat until the garlic is golden. Add the chile flakes and cook until slightly caramelized. Deglaze the pot with the white wine, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and reduce until there's almost no wine left. Remove the skillet from the heat and whisk in the butter.
6
Return the skillet to medium-low heat and add the shrimp. Cook until they just turn pink, then turn off the heat and stir in the parsley.
7
Divide the roasted butternut, pasta, alfredo sauce and shrimp between bowls.

Shrimp Alfredo Bucatini

butternut squash, sun-dried tomatoes, swiss chard

STARS

Sauté shrimp in garlic, white wine, and chile flakes. Serve them alongside sun-dried tomatoes, Swiss chard, roasted butternut squash and toasted walnuts on a bed of al dente bucatini. Toss with parmesan cream sauce for a comforting meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Roasted Squash

  • 1 butternut squash, peeled and diced into 1/4-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Alfredo Pasta

  • 2 cups heavy cream
  • 1 cup grated parmesan
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/4 cup fried garlic chips
  • 1 teaspoon salt, to taste
  • 8 ounces bucatini
  • 1/2 cup toasted walnut halves
  • 1/4 cup sun-dried tomatoes, diced
  • 1 bunch baby swiss chard or baby kale

Garlic Shrimp

  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon chile flakes
  • 1/2 cup white wine
  • 4 tablespoons unsalted butter, at room temperature
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup parsley, minced

Directions

1
Preheat the oven to 400°F.
2
On a baking sheet, toss the butternut squash with the oil and salt. Roast until beginning to caramelize, about 20-25 minutes.
3
In a medium saucepan, bring the heavy cream to a boil. Reduce the heat to medium-low and whisk in the parmesan a little at a time and only adding more when the previous edition is fully melted. Stir in the lemon zest, lemon juice, garlic chips and salt to taste.
4
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. Add the walnuts, sun-dried tomatoes and baby swiss chard and toss to combine.
5
In a large skillet, heat the oil and garlic over medium heat until the garlic is golden. Add the chile flakes and cook until slightly caramelized. Deglaze the pot with the white wine, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and reduce until there's almost no wine left. Remove the skillet from the heat and whisk in the butter.
6
Return the skillet to medium-low heat and add the shrimp. Cook until they just turn pink, then turn off the heat and stir in the parsley.
7
Divide the roasted butternut, pasta, alfredo sauce and shrimp between bowls.