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Rigatoni with Squash and Prawns Recipe

Rigatoni with Squash and Prawns

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (143)

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Average Rating:

Total Reviews: 143

Showing 41-50 of 143

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  • on January 24, 2010

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    Great recipe! The most time consuming part was preparing the squash and shrimp. After that it was quick and easy. I did use half and half instead of the milk. I made this for friends for dinner and they loved it. Everyone wanted left overs and a copy of the recipe to take home. I will definitely make this again.

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  • on January 23, 2010

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    This is fast and healthy! My husband would never eat squash, but he ate this. I imagined crumbled italian sausage on there instead of shrimp. But no matter, it was delish! Not turned on by thought of chicken in this dish at all. Based on blandness comments, I added 1/2 tsp of red pepper flakes and sauce seemed off, so I added 1 tsp of sugar to sauce.
    Made it with Giada's asparagus and zuke salad (crudite. Yum too!

    THIS IS A KEEPER!

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  • on January 23, 2010

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    Ok so I made this dish expecting it to be out of this world, as Giada's dishes usually are, and I was let down! The flavors go well together, but butternut squash is not an overly smooth squash in my opinion. I make a pasta with pumpkin, sage and sausage that is amazing...the sauce is really smooth. This sauce was a little "powdery" (for lack of a better term for my taste. Maybe I just don't really like B.N.S. that much. It was also kinda bland as well...I added sage and red pepper flakes to the shrimp just to dress it up a bit. Overall not a fav dish!

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  • on January 23, 2010

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    It was just that-easy to make but ok

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  • on January 19, 2010

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    I got the recipe from Giada's cookbook and we had it for a weeknight dinner. The flavor of the squash with the garlic and basil was incredible. I really enjoyed the shrimp, too. For me, the rigatoni was too bulky of a pasta and it kinda overwhelmed the sauce and shrimp. I really want to try it again and think I'll use farfalle or penne instead. Also, when I mixed the sauce with the pasta, the pasta got smooshed and many of the noodles fell apart. The sauce maybe wasn't liquidy enough? Just be mindful of trying to stir a sauce into hot, thick noodles. When I made it, I made a note that next time I'll heat the sauce and milk together first and then pour over a different pasta that will hopefully be easier to mix in. Really, though, the flavor was out of this world for a squash. Thanks for the inspiration, Giada!

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  • on January 18, 2010

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    I made this and my boyfriend said it was restaurant quality. Although when I read the initial recipe, I felt it would be a bit bland. So, frying the squash, I added a bit of sliced onion, some red pepper flakes, some curry powder and nutmeg. Then I splashed it with Cognac and reduced. I used Penna Pasta in place of the other. EXCELLENT! Shrimp? Next time I will grill it and throw it on top.

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  • on January 12, 2010

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    This is a really good mac & cheese fakeout. However, I must be a seafood purist because I feel like the shrimp didn't really belong. I will definitely use this as a side dish or in a casserole but not in this format.

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  • on December 30, 2009

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    This was the most amazing plate... All of the ladies loved it! I also substituted the shrimp with chicken for a particular person and she said it was amazing. I also used the Butternut Squash Sauce with Star Pastas for my 2 nieces (both 1 year old and they loved it. Very kid friendly. My nephew doesn't like shrimp or butternut squash and he was practically begging for more. I would recommend this easy, fresh, and healthy meal for anyone.

    I can't eat tomatoes due to stomach issues and I def didn't miss it in this dish. I can't wait to make it again. :-

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  • on November 17, 2009

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    Very esy, very good!!!!!!

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  • on November 13, 2009

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    This sauce has great flavor. My husband even loved it and he is not crazy about butternut squash. I substituted plain soymilk for the whole milk and it came out creamy and delicious. I actually prefer it without the shrimp. I HIGHLY recommend this recipe.

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