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6 servings

Ingredients:

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  4 cups butternut squash, cut into one-inch cubes

  
  


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  5 cups heavy whipping cream

  
  


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  1/2 teaspoon fresh nutmeg

  
  


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  2 tablespoons sugar

  
  


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  1/2 teaspoon Allspice

  
  


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  Black pepper, freshly ground

  
  

Pine Nut Butter Ingredients:

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  1 cup pine nuts

  
  


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  1 cup unsalted butter, softened

  
  


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  2 small cloves of garlic

  
  


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  2 pinches salt

  
  

Shrimp Ingredients:

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  24 ounces Contessa large Uncooked Shrimp

  
  


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  1/2 cup basil, thinly sliced

  
  


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  4 tablespoons pine nuts

  
  


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  Wooden skewers or rosemary twigs

  
  

Steps:

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  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.

  
  


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  Pine Nut Butter Steps

  
  


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

  
  


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  Shrimp Steps

  
  


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  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.

  
  


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