Black Fettuccine with Shrimp and Butternut Squash

Ingredients

• 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
• 30 ounces of peeled and deveined shrimp
• 17.5 ounces of black fettuccine
• 4 tablespoons of cold unsalted butter
• Salt and pepper
• Parmagiano Reggiano cheese, grated to taste, optional

Directions

1. Warm the oil in a large nonstick pan set over medium heat. Add the shallots and cook for 5 minutes, stirring occasionally, until they soften, turn translucent and smell wonderful.
2. Add the garlic, thyme and herbes de Provence, then cook for 1 minute longer. Stir in the butternut squash cubes and let them cook for 8-10 minutes. Season with salt and pepper.
3. Add the wine and broth, then raise the heat to medium high. Bring the liquid to a boil, then let it simmer for 8-10 minutes, until the squash is tender and the liquid has cooked down by about half.
4. While the sauce is still simmering, add the cleaned shrimp and tuck them down into the liquid. Cook for 5 minutes, just until the shrimp are done.
5. Meanwhile, cook the squid-ink black fettuccine in a large pot of salted boiling water, following the package directions. Drain it a little before the suggested time so it stays al dente.
6. Cut the cold butter into cubes and put them in a large bowl. Add the fettuccine, along with the shrimp and butternut squash mixture, and toss everything together.
7. Serve hot, topped with freshly grated Parmagiano Reggiano and extra thyme leaves.