Sweet and savory squash cream sauce perfectly complements tender shrimp in this indulgent pasta dish.
Kalabasa has never been a favorite in my 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 Cream Pasta uses the natural creaminess of kalabasa combined with garlic, shrimp, and a touch of spice to create a comforting, flavorful meal. It turned out to be a dish 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 trying.
A quick note—kalabasa and pumpkin are not exactly the same, even though they’re often used interchangeably here. Kalabasa, or Cucurbita maxima, tends to have a softer skin and a sweeter taste. On the other hand, pumpkin (Cucurbita moschata) has a thicker rind and a stronger, earthier flavor. This can get a bit confusing, especially for those not familiar with Filipino cooking, since “squash” often refers to kalabasa. I wanted to clarify this because I used to mix them up myself 😀
For the sake of simplicity, I’m sticking with calling the dish “Shrimp and Pumpkin Cream Pasta.” But now that I know the difference, I can better appreciate the unique qualities that kalabasa brings to the recipe. It’s a great way to add a creamy texture and subtle sweetness to a pasta dish without relying on heavy cream.
Reasons to Try This
Quick & Easy – Ready in just 25 minutes for a hassle-free meal.
Healthy & Nutritious – Squash is rich in vitamin A and fiber, while shrimp is a great lean protein source.
Cozy & Creamy – A velvety squash sauce with a hint of spice pairs perfectly with juicy shrimp for a comforting, flavor-packed dish.
Ingredient Highlights
Shrimp: A lean protein that cooks quickly, adding a savory seafood flavor that pairs beautifully with the squash sauce.
Squash Purée: Makes the sauce creamy and slightly sweet.
Nutmeg: Adds a subtle, warm spice.
Pasta: Holds the sauce well.
Parmesan Cheese: Adds a savory, umami finish and extra creaminess when stirred in.
Shrimp and Pumpkin Cream 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
- No nutmeg? Use a pinch of cinnamon or just skip it!
- Dairy-free option: Swap milk for coconut milk for a tropical twist.
- More protein? Add crispy bacon or chicken.
- Spicier? Double the chili flakes.
Storage & Reheating
To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Warm on the stove with a splash of milk or water to loosen the sauce.
Estimated Nutrition
Calories: 450 kcal
Protein: 30g
Carbs: 50g
Fats: 12g
Tried this recipe? Leave a comment below and let me know what you think! I’d love to hear how it turned out for you. 🎃
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