Shrimp and Pumpkin Pasta with a creamy, slightly sweet squash sauce that pairs perfectly with tender shrimp.
Shrimp and Pumpkin Pasta at Home
Kalabasa has never been a favorite in our household, especially for my mother. Because of that, I wanted to try something different. Something that could make this ingredient more enjoyable for her. This Shrimp and Pumpkin Pasta uses the natural creaminess of kalabasa, mixed with garlic, shrimp, and a touch of spice, to create a flavorful and comforting dish. It turned out to be something even my mother liked, which was a pleasant surprise. If you’re looking for a new way to cook with kalabasa, this recipe might be worth a try.
Shrimp and Pumpkin Pasta or Kalabasa Pasta?
Here’s a quick note. Kalabasa and pumpkin are not exactly the same, even though they’re often used interchangeably. Kalabasa, also known as Cucurbita maxima, has a softer skin and a naturally sweeter taste. Pumpkin, or Cucurbita moschata, tends to have a thicker rind and a stronger, earthier flavor.
This can be a little confusing, especially if you’re not familiar with Filipino cooking, since “squash” refers to kalabasa. I used to mix them up myself and figured it was worth clarifying. And for the sake of simplicity, I’m sticking with calling the dish Creamy Shrimp and Pumpkin Pasta.
Reasons to Dig In
- Creamy without the heaviness. Kalabasa makes the sauce nice and smooth without needing heavy cream, so it feels good to eat.
- Good for you. It’s packed with vitamin A, which is great for your eyes and immune system, plus some fiber to help with digestion.
- Tastes great, won’t weigh you down. Kalabasa is low in calories but adds plenty of flavor and natural sweetness to the dish.
- Simple and flexible. Whether you’re making a quick dinner or sharing it with someone, this pasta is easy to make and simple to adjust if you want to add more spice or protein.
The Flavors Behind This Dish
Shrimp
Shrimp brings a light, savory flavor and a bit of texture that pairs well with the creamy sauce. It’s a good source of lean protein, which helps make the dish more satisfying.
Squash Purée (Kalabasa)
Kalabasa gives the sauce a naturally creamy texture and gentle sweetness. Instead of using heavy cream, this ingredient keeps the dish light while still feeling rich.
Nutmeg
A small pinch of nutmeg adds warmth and rounds out the flavor. While it’s subtle, it works in the background to bring everything together. This helps balance the sweetness of the squash and makes the sauce feel more complete.
Parmesan Cheese
Parmesan adds a salty, savory layer that ties the dish together. It balances out the sweetness and brings a bit of richness without overpowering the other flavors.
Ready to cook? Here’s everything you’ll need and how to make it.
Creamy Shrimp and Pumpkin Pasta
Equipment
- Large pot
- Colander
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring cups & poons
- Knife & cutting board
Ingredients
- 150g pasta fettuccine, linguine, or spaghetti
- 200g shrimp peeled and deveined
- 1 cup squash purée canned or homemade
- ½ cup milk or cream for a richer sauce
- 2 tbsp butter or olive oil
- 2 cloves garlic minced
- ¼ tsp nutmeg
- ¼ tsp chili flakes optional
- ¼ cup grated Parmesan cheese
- ½ cup pasta water as needed for consistency
- salt and pepper to taste
- fresh parsley or basil for garnish
Instructions
- Cook the Pasta: Boil salted water and cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- Sauté the Shrimp: In a pan, heat 1 tbsp butter or oil over medium heat. Sauté shrimp with salt and pepper until pink and cooked through (2-3 minutes per side). Remove and set aside.
- Make the Squash Cream Sauce: In the same pan, add the remaining butter and garlic. Sauté until fragrant (about 30 seconds). Stir in the squash purée, milk (or cream), and nutmeg. Simmer for 2 minutes.
- Combine: Add the cooked pasta and toss to coat. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency. Stir in Parmesan and chili flakes for extra flavor.
- Add the Shrimp: Return the shrimp to the pan and mix everything together. Taste and adjust seasoning with salt and pepper.
- Serve: Garnish with fresh parsley or basil and extra Parmesan. Enjoy!
Notes & Tips
- Roast your kalabasa for the best flavor. Roasting brings out its natural sweetness and gives the purée a richer, deeper taste. Just slice it, remove the seeds, and roast until soft before blending. It’s simple, but it makes a big difference in the final dish.
- No nutmeg? You can skip it or add a tiny pinch of cinnamon for that subtle warmth. Either option adds depth without taking over the sauce.
- Try a dairy-free twist. If you want to skip dairy, coconut milk works great. It adds a hint of sweetness that plays nicely with both the kalabasa and the shrimp.
Storage & Reheating
- Let it cool completely before storing. Once the pasta reaches room temperature, transfer it to an airtight container. This helps prevent excess moisture and keeps the texture from getting mushy in the fridge.
- Refrigerate properly and it will stay good for up to four days. Try to store it within two hours of cooking to keep it safe and fresh.
- Freeze extra portions if you’re not planning to eat it soon. Use freezer-safe containers or bags, and store for up to three months. The sauce might separate a little after thawing, but it will come together again with a gentle reheat.
- Reheat slowly on the stovetop for best results. Add a splash of milk, cream, or pasta water to loosen the sauce. Stir gently over low heat until warmed through. This helps keep everything creamy and smooth.
- Microwave only if needed and do it in short bursts. Add a little liquid, cover loosely, and stir between intervals. This keeps the pasta from drying out or overheating unevenly.
Pasta La Vista, Baby
Tried this Shrimp and Pumpkin Pasta? Tag me on Instagram @barelysalted. I’d love to see your version ❤️
I’ve been loving dishes that play with both sweet and savory. My Spicy Sweet Potato Gnocchi does just that.. soft, slightly spicy, and full of flavor.
Kitchen + Stereo
I had L’appuntamento by Ornella Vanoni playing at some point while I was cooking, and it instantly set the tone. There’s something about soft music, garlic in the pan, and creamy sauce coming together that makes everything feel a little more romantic than it probably is. For a moment, I imagined myself in a small kitchen somewhere in the Italian countryside, moving slowly, windows open, swaying just a little as the pasta cooked.
La vita è bella, especially with pasta :))
Love,
Jezelle
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