A serving of Shrimp and Spinach Penne in a Pumpkin Butternut Squash Sauce on a large white plate. A shrimp pierced by a fork sits on the plate.

Shrimp & Spinach Penne in a Pumpkin Butternut Sauce

Shrimp and Spinach Penne in a Pumpkin Butternut Squash Sauce is one of two recipes using a scrumptious jarred sauce.

It's unfortunately a seasonal item at one of my favorite grocery stores. Fingers crossed that it reappears in the fall when pumpkins and butternut squashes are abundant.

Please don't discontinue this delicious and versatile pasta sauce, ALDI.

Anyway, here's the other recipe using the pasta sauce.

Text and Photo by Jac Kyles Baker

Serves 1 or 2 as a main course

Ingredients

1 cup dried penne or other tubular pasta

2 cloves garlic, minced

2 tsp olive oil

2 cups chopped spinach

1 cup ALDI Specialty Selected Pumpkin and Butternut Squash Pasta Sauce

4 oz. frozen medium shrimp, thawed

salt and pepper to taste

red chili flakes, optional

Preparation

Prepare pasta according to package directions. Drain and add pasta to a large microwaveable bowl. Cover and set aside.

In a small microwave safe bowl, add garlic and olive oil. Microwave on HIGH for 30-45 seconds. Carefully remove from microwave and set aside.

In a medium microwave safe bowl, add spinach. Cover bowl and microwave on HIGH for 1 minute. Carefully remove from microwave, add garlic oil and salt to taste. Microwave on HIGH, uncovered, for 1 minute. Remove bowl from microwave and stir in shrimp.

Stir pasta sauce to pasta bowl. Microwave on HIGH for 1 minute and 30 seconds. Carefully remove from microwave and add spinach/shrimp mixture. Stir pasta. Salt and pepper to taste.

Heat pasta in microwave on HIGH for 1 to 2 minutes or until hot. Carefully remove from microwave. Serve immediately. Sprinkle with red chili flakes, if desired.

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