Larry’s Catch
Printable Recipe
James Quinn | Oct 09, 2026 | High Protein

Butternut Squash Rigatoni with Coldwater Shrimp

Creamy butternut squash rigatoni with garlicky pre-cooked cold-water shrimp. A cozy, easy 50-minute fall pasta for four.

Servings 4 ppl
Cook 40 min
Difficulty Easy
Dietary High Protein

Ingredients

  • 1 bag Atome fresh rigatoni
  • 1 pack (227 g) Larry's Catch pre-cooked coldwater shrimp
  • 1 medium butternut squash
  • A few bay leaves (optional)
  • About 2 cups vegetable broth
  • 4 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • A generous handful of freshly grated Parmesan, plus extra to serve
  • 1/2 tsp smoked paprika
  • Salt and pepper
  • Fresh basil leaves, to garnish

Nutrition

  • Calories: 215 kcal
  • Protein: 12 g
  • Carbohydrates: 30 g
  • Fibre: 2.5 g
  • Fat: 6 g
  • Saturated Fat: 1.5 g
  • Sodium: 320 mg
Nutrition values are estimates and may vary based on ingredients used.

Instructions

  1. The night before, move the shrimp from the freezer to the fridge to thaw.
  2. Peel the butternut squash, scoop out the seeds and cut the flesh into even cubes.
  3. Place the cubes in a pot with the bay leaves, cover with water and add a pinch of salt. Simmer until very tender, about 15 to 20 minutes. The bay leaves are optional but give the sauce a lovely herbal depth.
  4. Drain the squash and discard the bay leaves. Blend with the vegetable broth until silky, adding a splash more broth if it feels too thick.
  5. In a large pan, warm 1 tbsp olive oil over low heat and gently cook half the garlic until fragrant. Pour in the butternut purée, then stir in the Parmesan and smoked paprika. Season with salt and pepper and keep warm on low.
  6. Cook the Atome fresh rigatoni in a large pot of salted boiling water according to the package directions. Reserve a cup of pasta water before draining.
  7. Larry's Catch coldwater shrimp are already fully cooked, so they only need warming. Pat them dry. Heat the remaining 2 tbsp olive oil in a skillet over medium heat and cook the rest of the garlic for about 30 seconds. Add the shrimp, season with salt and pepper, and toss for 1 to 2 minutes, just until warmed through.
  8. Add the drained rigatoni to the sauce and toss well, loosening with a little reserved pasta water until glossy and creamy.
  9. Spoon into bowls, pile the shrimp on top and finish with fresh basil leaves and a little extra Parmesan.
Source: https://larryscatch.com/blogs/recipes-3/butternut-squash-rigatoni-with-coldwater-shrimp
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