Steps:
- Peel shrimp and set aside shells. Marinate peeled shrimp in lemon juice
- Heat olive oil until shimmering
- Sautee garlic for 1 minute
- Sautee shrimp shells for 2-3 minutes
- Add wine and shallots, cover and simmer for 20 minutes
- At the beginning set oven to 425. Cut squash into 1" cubes, toss with 1 Tablespoon of Olive oil and 1/2 teaspoon of salt
- Set on baking sheet and roast for 25 minutes, turning once.
- Cook pasta
- After shells have cooked for 20 minutes drain them and reserve the liquid and some of the garlic
- Put oil back in pan and sautee shrimp until not quite done, set aside
- Add butter, salt and parsley to pan till melted and warmed.
- Add pasta and toss.
- Put shrimp and squash cubes on top. drizzle with EVOO.
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