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A serving of creamy pumpkin shrimp pasta in a bowl

Classic Creamy Pumpkin Shrimp Pasta

This creamy pumpkin shrimp pasta is a delicious and comforting meal perfect for a cozy night in. Large shrimp are tossed in a rich, flavorful pumpkin sauce with fresh sage and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz Dry pasta (fettuccine, linguine, or pappardelle)
  • Salt to taste
Shrimp & Sauce
  • 0.5 lb Large shrimp, peeled & deveined
  • 1 cup Pumpkin purée (canned or roasted)
  • 0.5 cup Heavy cream
  • 0.75 cup Low-sodium chicken or vegetable broth
  • 2 cloves Garlic, minced
  • 1 small Shallot, finely diced optional
  • 0.5 tsp Smoked paprika
  • 0.25 tsp Ground nutmeg
  • 1 tbsp Fresh sage leaves, chopped
  • 0.5 cup Freshly grated Parmesan cheese
  • 2 tbsp Olive oil
  • Freshly cracked black pepper to taste
Garnish (Optional)
  • Toasted pumpkin seeds
  • Extra sage
  • Red-pepper flakes

Equipment

  • Large pot
  • Large skillet

Method
 

Cooking Pasta
  1. Cook pasta according to package directions in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining.
Preparing Shrimp
  1. While pasta cooks, heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper, then add to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
Making the Sauce
  1. In the same skillet, add minced garlic and diced shallot (if using); sauté for 1-2 minutes until fragrant. Stir in pumpkin purée, heavy cream, chicken or vegetable broth, smoked paprika, and ground nutmeg. Bring the sauce to a simmer, then reduce heat and cook for 5-7 minutes, allowing it to thicken slightly.
  2. Stir in the chopped fresh sage and half of the Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
Combine and Serve
  1. Add the cooked and drained pasta to the skillet with the pumpkin sauce. Toss to coat evenly, adding a splash of reserved pasta water if the sauce is too thick.
  2. Gently fold in the cooked shrimp. Serve immediately, garnished with the remaining Parmesan cheese, toasted pumpkin seeds, extra sage, or red-pepper flakes, if desired.

Notes

For extra flavor, you can roast your own pumpkin instead of using canned purée. If you don't have fresh sage, you can use ½ teaspoon of dried sage, but add it with the spices in the sauce. Adjust spice levels to your preference. Also, ensure pasta is al dente and avoid overcooking the shrimp to keep them tender and juicy.