- 1 packet fresh fettuccine
- 2 tablespoons olive oil
- 1 cup butternut squash, peeled and diced
- 1 cup Madeira wine
- 12 shrimp, peeled, deveined, and finely chopped
- 1 sprig fresh thyme
Cook fettucine according to package directions.
Meanwhile, heat the oil in a saute pan over medium heat and sauté squash until nicely browned.
In a sauce pan, reduce Madeira by half (takes about 5 minutes).
Add shrimp to the sauté pan with squash and sauté for 2 minutes. Add the reduced Madeira, thyme and butter. Toss with the pasta and serve.