Pine Nut Shrimp In Butternut Sauce

6 servings



  • 4 cups butternut squash, cut into one-inch cubes

  • 5 cups heavy whipping cream

  • 1/2 teaspoon fresh nutmeg

  • 2 tablespoons sugar

  • 1/2 teaspoon Allspice

  • Black pepper, freshly ground

Pine Nut Butter Ingredients:

  • 1 cup pine nuts

  • 1 cup unsalted butter, softened

  • 2 small cloves of garlic

  • 2 pinches salt

Shrimp Ingredients:

  • 24 ounces Contessa large Uncooked Shrimp

  • 1/2 cup basil, thinly sliced

  • 4 tablespoons pine nuts

  • Wooden skewers or rosemary twigs


  • In a medium saucepan combine butternut squash and heavy whipping cream. Simmer until cream thickens and squash becomes soft. Remove from heat. Puree in a food processor, then return mixture to saucepan on low heat. Season with spices and keep warm.

  • Pine Nut Butter Steps

  • Combine ingredients in a food processor. Pulse until mixture forms a smooth paste.

  • Shrimp Steps

  • Thaw shrimp per instructions on package. Coat shrimp with pine nut butter and place in a large skillet over medium heat. Sautee for 2 1/2 to 4 minutes. Shrimp will turn light orange outside and opaque white inside when fully cooked.

  • Pour 1 cup sauce into wine or martini glasses. Skewer shrimp and place into sauce. Garnish with basil and pine nuts.