Shrimp and Butternut Squash Linguine Recipe

Pantry staples shine in this fast, bright weeknight pasta from Barton Seaver, chef and coauthor of The Blue Food Cookbook by Andrew Zimmern and Barton Seaver in collaboration with Fed By Blue. More than the sum of its parts, the mix of shrimp, butternut squash, and raisins lends natural sweetness while fresh lemon juice adds acidity. That citrus also carries the nuttiness of the walnuts and the shrimp’s brininess. The slight bitterness of the nuts offsets the sweeter elements of the dish for balance. Rather than dicing, Seaver peels the squash into long ribbons that intertwine with the pasta for uniform bites. Because the ingredients are mild, the sauce doesn’t overpower them. 

Here, it’s a simple emulsion of butter, reserved pasta cooking liquid, and lemon zest for added lift. The butter and starch combine into a light, glossy pan sauce that clings to the noodles; zest and juice keep it bright, not heavy. A splash of pasta cooking liquid loosens the pan as you toss, helping the silky emulsion form without cream. It all comes together fast once al dente linguine is tossed with quick-seared halved shrimp, squash, and sautéed aromatics.

This recipe is all about simple but intentional techniques. Butterflying the shrimp exposes more surface area for a quick sear and allows the shrimp to cook evenly and better absorb the sauce. Peeling the squash with a vegetable peeler creates thin strips that soften fast and integrate seamlessly with the linguine. Stirring in the lemon juice off the heat keeps the dish fresh. The result is a balanced bowl with a harmony of sweetness, salt, bitterness, and acid. 

The best way to peel a butternut squash

Stabilize the squash, and trim the ends. Separate the neck from the bulb, then stand the neck flat side down on a clean work surface. You can use a regular peeler, but a sharp Y peeler (also known as a horizontal peeler) offers better control and visibility. For long ribbons, drag the Y peeler lengthwise down the neck, rotating as you go until you reach the core. If the skin feels tough, microwave the squash for about 30 seconds to soften its peel.

A note on halving the shrimp

In this recipe, Barton Seaver halves large shrimp lengthwise, a technique known as butterflying. Butterflying increases surface area so that the shrimp cook more evenly and better absorb the sauce. For the cleanest cut on delicate shrimp, use a small, sharp paring knife, and slice from head end to tail, keeping the blade flat. Pat the shrimp dry; chill briefly if needed to firm the flesh for safer, more precise slicing. 

Notes from the Food & Wine Test Kitchen

• Use 12 ounces medium shrimp (41- to 50-count) instead of halving large shrimp.
• For long butternut ribbons, use a Y-peeler; a spiralizer works, too.
• Swap in pine nuts for a milder, buttery crunch in place of walnuts.

Suggested pairing

Try this fresh and light pasta with a substantial, citrusy white, such as Turnbull Napa Valley Sauvignon Blanc.

This recipe was developed by Barton Seaver; the text was written by Andee Gosnell.