Shrimp Pasta Bake

This pasta bake is filled with fresh shrimp, butternut squash, cauliflower, and kale.

Shrimp Pasta Bake
Makes 8 to 10 servings
  • ¼ cup unsalted butter
  • 1 medium butternut squash, peeled and cut into ½-inch cubes (about 2 cups)
  • 1½ cups sliced cauliflower florets
  • 1 cup chopped sweet onion
  • 1 cup chopped yellow bell pepper
  • ½ cup sliced celery
  • 3 cups chicken broth, divided
  • ⅔ cup all-purpose flour
  • 1½ pounds peeled and deveined large fresh shrimp
  • 8 ounces penne pasta, cooked according to package directions for al dente
  • 3 cups chopped stemmed fresh lacinato kale
  • ¼ cup heavy whipping cream
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon chopped fresh parsley
  • ¾ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • Garnish: fresh sage leaves, fresh parsley leaves
  1. Preheat oven to 350°. Spray a shallow 13x9-inch baking dish with cooking spray.
  2. In a large Dutch oven, melt butter over medium-high heat. Add squash, cauliflower, onion, bell pepper, and celery. Cook, stirring occasionally, until just beginning to soften, about
  3. minutes. Stir in 2 cups broth. Reduce heat to medium-low; cover and simmer until vegetables are tender, 4 to 5 minutes.
  4. In a small bowl, whisk together flour and remaining 1 cup broth. Stir flour mixture into squash mixture. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat. Stir in shrimp, pasta, kale, cream, chopped sage, chopped parsley, garlic salt, and black pepper. Pour into prepared pan.
  5. Bake until bubbly, 20 to 25 minutes. Just before serving, garnish with sage leaves and parsley leaves, if desired.



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