Squash Orecchiette with Prawns

Growing up my family's "fancy spot" (for birthdays, celebrations, & the like) was Johnny Cace's, a haunt of a sea food joint with deep red velvet booths. It was the kind of place that has regulars, juicy steaks, shrimp cocktails, & martinis. It seemed so glamorous to me as a kid. Every time we went, without hesitation I ordered Shrimp Remoulade. Not the usual kid dish, but any thing that featured avocado & boiled shrimp was okay by me.

Somehow, despite my deep childhood devotion to shrimp, they don't made their way into my kitchen often. It's such a shame, because they are incredibly easy to cook, take mere minutes, add a nice pop of color & imbue basic dishes with just a touch of glamor. I suppose it's that childhood hold over from those velvety red booths & that dimly lit dining room, but shrimp just read glamor in my mind.

Great to whip up for company or a romantic night in, squash orecchiette with prawns is a meal to impress. The colors in this dish are gorgeous -- bright buttery gold & pink with flecks of green from the basil -- it looks almost as good as it tastes! As an added bonus, this recipe is quick, easy & won't leave you stuck in the kitchen for ages.

Squash Orecchiette with Prawns, serves 4 - 6

recipe adapted from Giada De Laurentiiss
6 tbsp. olive oil
1 lb. butternut squash, trimmed and cut into 1" cubes
2 garlic cloves, minced

2 tsp. salt
1 tsp. freshly ground black pepper
1 c. chicken or vegetable stock
1 lb. orecchiette
1 lb. prawns, peeled and deveined
3/4 to 1 c. whole milk

1/2 c. chopped fresh basil leaves
1/4 c. grated parmesan

Warm 3 tbsp. of the olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 tsp. salt, and 1/4 tsp. freshly ground black pepper. Saute until the squash is golden and tender, about 5 to 7 minutes. Add the chicken stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta & set aside.

Meanwhile, warm the remaining 3 tbsp. of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 tsp. of salt and remaining 1/2 tsp. of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 c. milk. Stir to combine. Add the remaining 1/4 c. milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve. Garnish with parmesan cheese.