Black And Orange Recipe: Black Fettuccine With Shrimp And Butternut Squash

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup of olive oil

2 large shallots, sliced

2 cloves of garlic, sliced

1 teaspoon of herbes de Provence

1 tablespoon of fresh thyme leaves, with optional extra for garnish

1 1/3 pounds of peeled and cubed butternut squash, trimmed to a 1/2-inch dice

1 1/4 cups of dry white wine

2 cups of vegetable broth (1 can)

30 ounces of peeled and deveined shrimp

17.5 ounces of black fettuccine (if your store sells another shape of black pasta, like spaghetti or linguine, go ahead and use it)

4 tablespoons of cold unsalted butter (1/2 stick)

Salt and pepper

Parmagiano Reggiano cheese, grated to taste (optional)

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