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Prep Time
20 Min
Cook Time
40 Min
Spice Level
0 of 5



10 oz cubed butternut squash

6-8 medium cremini mushrooms, cut into eights

1 head of broccoli, cut into small florets

2 cups of fusilli pasta

3 cloves of garlic, minced

¼ - ½ cup Pretty Thai® Tiger Smirk

1 lb Texas Brown Gulf Shrimp, peeled and deveined

1 tsp Pretty Thai® Seasoning Salt

1 handful parsley, finely chopped

2 cups arugula, loosely packed

2-4 tbsp olive oil

Salt and pepper, to taste


Preheat oven to 375˚F.  In a large bowl, toss together the butternut squash with salt, pepper, olive oil, and half the garlic. Spread out evenly on a parchment lined baking sheet and set aside.

Oil, salt, and pepper the mushrooms and place them on a separate parchment lined baking sheet. Place the mushrooms and butternut squash into the oven. In the meantime, in the same large bowl, oil the broccoli. Add a pinch of salt, pepper, and the remaining minced garlic.

After 15 minutes, remove the mushrooms from the oven and pour off any excess liquid (if there is any). Place the broccoli on the same sheet pan and place it back in the oven. Bake for another 20-25 minutes or until the veggies are tender and slightly browned.

While the veggies roast, cook the pasta according to the package directions. Drain and set aside.

Next, prepare the shrimp. Pat the shrimp dry with a paper towel and season with salt, pepper, and Pretty Thai® Seasoning Salt. Heat the oil up on high in a large sauté pan. Add the shrimp and sauté on both sides for about 2 minutes per side. Remove the shrimp when they turn pink and are fully opaque when you cut into it.

In a large salad bowl, mix the veggies, pasta, and arugula. Mix in the Pretty Thai® Tiger Smirk. Start with ¼ cup and if you’d like the pasta salad to be saucier, add the other ¼ cup of dressing. Stir in the arugula and top with the sautéed shrimp.

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