This Creamy Shrimp and Pumpkin Pasta is oh-so-easy and exactly what a good home-cooked meal should be. It uses simple ingredients to create a rich, satisfying sauce that pairs perfectly with tender shrimp.
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.
TABLE OF CONTENTS
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.
Why You’ll Love This Recipe
- 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.
Ingredients for Creamy Shrimp and Pumpkin Pasta
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.
How to Make Creamy Shrimp and Pumpkin Pasta
Cook the pasta in a pot of salted water. Whether you are using fettuccine, linguine, or spaghetti, boil until ready and save half a cup of the pasta water before draining.
Sauté the shrimp in a pan with a tablespoon of butter or olive oil. Season the 200g of shrimp with salt and pepper, cook until pink (about 2-3 minutes per side), then set them aside on a plate.
Prepare the sauce in the same pan by adding the rest of the butter or oil and sautéing the minced garlic until fragrant. Stir in the cup of squash purée, the half cup of milk or cream, and the nutmeg. Let it simmer for about two minutes.
Combine everything by tossing the cooked pasta into the pan. Gradually add your reserved pasta water as needed to get the consistency right. Turn off the heat and stir in the grated Parmesan cheese and the optional chili flakes until the sauce is silky.
Finish the dish by returning the shrimp to the pan and mixing everything together. Adjust the salt and pepper to your taste, then serve your Creamy Shrimp and Pumpkin Pasta topped with fresh parsley or basil and extra cheese.
Cooking Tip
Always stir in your cheese after you have turned off the heat. High heat can cause Parmesan to clump or become oily rather than melting smoothly. The residual heat from the pan is all you need to create a perfectly silky sauce for your Creamy Shrimp and Pumpkin Pasta.
If you prefer a distraction-free cooking experience, here’s the printable version of the recipe.
Creamy Shrimp and Pumpkin Pasta
Equipment
- large pot
- colander
- large skillet or frying pan
- wooden spoon or spatula
- measuring cups and spoons
- knife and 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!
Additional Notes and 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 and 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. Store it within two hours of cooking to keep it safe and fresh.
- I’m not a big fan of freezing pasta because it’s always best fresh, but you can certainly freeze any extra portions if you need to. Just use freezer-safe containers or bags and store them 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.
Let’s connect!
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
What’s cooking without good music? I personally love L’appuntamento by Ornella Vanoni. There is something about the soft Italian vocals and the smell of garlic in the pan that makes me feel like I’m in a kitchen in the Italian countryside with the windows open, and just enjoying my time while cooking.
La vita è bella, especially with pasta :))
Warmly,
Jezelle
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