As a food blogger, I am sent food products to review—which I accept with the understanding that I may or may not review them on my blog. If it is a product that I feel my readers will benefit from or enjoy, then I usually blog about it. So when Buitoni sent me vouchers to try their new products, I wanted to try them because they sounded great. The one I chose to review is their new Roasted Butternut Squash Agnolotti.
I love making my own pasta, but I realize there are unexpected events that sometimes crowd a day and make it nearly impossible to find time to make my own. Having a good ready made pasta in the freezer ready to be whipped out and sauced can be a blessing. Stocking a few packages of this roasted butternut squash agnolotti in the freezer means I can add a few into a clear soup, fry them and dust with confectioner's sugar for dessert, or sauce them.
The first sauce I made for them was superb with the sweetness of the squash filling. I started by throwing some frozen shrimp into boiling water for a couple of minutes and draining.
I then grated the peel of one orange…..
….and in another few minutes had melted butter, added Grand Marnier, salt, and orange juice for a sauce. All that was left to do was toss the cooked Agnolotti with the sauce and shrimp and garnish with fresh orange peel and freshly grated Parmesan cheese. It took all of ten minutes to put this meal together, and I have to honestly say, it was delicious.
The recipe follows. I am also hosting a Giveaway Contest to win a free coupon for Buitoni Agnolotti, an apron and a wooden cutting board (pictured above) so that you can try it for yourself. I will be announcing three winners next week, so enter now. Your prizes will be sent to you directly from Buitoni.
Buitoni Roasted Butternut Squash Agnolotti with Shrimp Grand Marnier Sauce
- 2 packages Buitoni Roasted Butternut Squash Agnolotti
- 20 medium size frozen shrimp
- 1 orange juiced and rind grated
- 5 tablespoons sweet butter
- 1/8 teaspoon salt
- 1 pinch freshly cracked pepper
- 1 ounce Grand Marnier (orange liqueur)
- 4 ounces freshly grated Parmesan cheese
- Boil water and cook the agnolotti according to package instructions. Toss with a few drops of olive oil and reserve.
- Boil water and cook the frozen shrimp until heated through and pink. Drain and reserve.
- Grate the peel of the orange and reserve. Juice the orange and reserve.
- Melt the butter and add 1/4 cup of the orange juice.
- Add the salt and pepper.
- Add the Grand Marnier and blend well.
- Divide the agnolotti between two plates. Spoon some of the sauce over the agnolotti, reserving enough to toss the shrimp in.
- Toss the shrimp in some of the sauce and place on top of the agnolotti.
- Shower the top of each plate with the freshly grated orange peel and freshly grated Parmesan cheese and serve.