Creamy Shrimp and Pumpkin Pasta
Shrimp and Pumpkin Pasta with a creamy, slightly sweet squash sauce that pairs perfectly with tender shrimp.
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!