This recipe comes from a beachside cafe in Capri. Prawns are very popular in Europe, where they are abundant, but here they are a bit harder to find and a little more expensive. Feel free to substitute extra-large shrimp in their place—or leave them out altogether. It will still be a very satisfying, hearty meal. The squash makes the most luxurious, velvety sauce imaginable, with a beautiful orange color.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Warm 3 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Sauté until the squash is golden and tender, 5 to 7 minutes. Add the vegetable broth, bring to a simmer, cover, and cook until the squash is very soft, another 5 to 7 minutes.
Step 2
Transfer the squash mixture to a blender or food processor and purée.
Step 3
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, 8 to 10 minutes. Drain the pasta.
Step 4
Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of pepper. Add the prawns to the pan and cook, turning once, until just pink, about 3 minutes.
Step 5
In a large pot over low heat, combine the cooked pasta, puréed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, the basil, and the cheese. Stir until warm and serve.
