Rigatoni with Squash and Prawns

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This is my first (but not my last time making this.
I had to make a few changes.
I used shallots instead of garlic.
I don't care for shrimp, so I ate it w/o meat.
I failed to realize that I had regular coconut milk that was sweetened!
Thank God I didn't use too much before I realized it!
So to offset the sweetness I added some ground red pepper flakes and lots of Himilayan salt! I used Parmesean cheese.
The shallots gave it lots of flavor!
Oh, I added a little dried sage, too.

I will definitely make this again w/o the sweetened coconut milk!!

I served it over veggie curls quinoa & corn pasta. (gluten free.

The great thing about cooking it that, except for baking, each recipe is very
flexible.

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Using the butternut squash to make this pasta creamy with milk and cheese is so tasty and healthier than using heavy cream and cheese for the traditional fettuccine Alfredo. I think the shrimp is a good combination for this sauce b/c the sauce is light and the shrimp dont overshadow the flavors but make it better. Will definitely make again..

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I don't know how this could be the perfect preconcert dinner. I definitely would not make this for guests as it did not impress us. My husband didn't like the texture of the butternut squash sauce and I found it kind of bland and worse leftover (there was plenty. Before making it I read reviews and decided to add a splash of white wine and reduce it a bit and also added more cheese. When I tasted it before I added the pasta and milk, it seemed very flavorful. However, once its added to the pasta and thinned out with the milk, it loses a lot of flavor. I didn't really get the shrimp addition either. I'm not sure I liked that combination. My toddler wouldn't touch it (and she loves pasta. We won't be making this one again but I suppose that if you cannot have tomato based sauces and are looking for something different, it may be your thing. I like butternut squash, just not in this recipe.

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I loved it! I added a TBL of butter. I froze it in single meal proportions. I will eat again and again!

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I made this with whole wheat penne and it was still great. The basil really adds sweatness. I also hate Parmesian, so I used Monterey Jack Cheese and it was just as good.

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I did not have butternut in the house. I had acorn squash. I was very surprised because the sauce came out sweet! Was in the mood for a savory sauce and the squash made it sweet! I was not expecting that. It was a good meal but, I had to put a little more salt in it and more parmesan cheese to balance out the sweetness. The most time consuming part for me was peeling the acorn squash... those little "indents" make it very tough to get in between! I will try this again with butternut squash next time as the recipe calls for. I will also try it with fat free cream or half and half. Thanks Giada! :

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The flavor is excellent. I agree with the idea of a smaller pasta, though, and a lot less of it. I feel the sauce wasn't nearly enough for that much pasta. I forgot to prep my shrimp until the pasta was in the pot cooking, which really slowed me down! I will make it again. The red pepper flakes idea is a good one. We sprinkled some on top. Also will caramelize some onions with the squash next time, as suggested below,but it is excellent without it. Do the prep work first! Shrimp cleaned, squash peeled and cubed, basil chopped, and it will be a lot easier.

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No need to alter the ingredients, to make it 5 stars. Maybe adjust salt/pepper to taste but after making this recipe (and almost injuring myself with the butternut squash I must say that its verrrrrrrrrry good. The fact that its healthy is a + +.

I've been with my fiance for 8 years, and he refuses to eat healthy. I made this for him (after starving him and giving him no choice he said it was a little dry (I used a little more than 1/4 cup of milk but it simmered so long it dried up but when he was craving a snack later on he went for 2nds!

Really good stuff, its a perfect balance of sweetness and creaminess.

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I saw this episode on air recently and bought all of the ingredients before reading the reviews. I expected blandness, but was extremely surprised to find this dish to be extremely flavorful.
I did substitute chicken for the shrimp, only b/c of family allergies (would have been delish though. I also used about a teaspoon of dried basil instead of fresh, b/c it's not available here in the winter. Finally, I used 3/4lb of pasta, b/c we like our pasta saucy. Was perfect.
The sauce was creamy and smooth, and filled the pasta noodles for a burst of flavor with every bite. I will definitely be making this again, and highly recommend.

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Just made this recipe for the first time today. Delicious. Easy to make and my husband really enjoyed as well. Will be making it again.
Thanks, Giada!