Pumpkin Shrimp Pasta
Welcome to our pumpkin series, a celebration of all things pumpkin for October!
The second recipe in the series is a classic shrimp pasta with some rich pumpkin in the sauce! We use our Blackened Seasoning to add a nice, smoky kick that balances the creaminess of the pumpkin sauce.
Trust us when we say this one turned out amazing.
Ingredients:
1/4 tsp of Merman’s Revenge Blackened Seasoning
12 oz pasta (penne, linguine, or spaghetti)
1 lb shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely diced
1 cup pumpkin purée
1/2 cup half & half (or cream)
1/2 cup grated parmesan
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
1. Boil your pasta.
Follow the instructions on your pasta box to boil your pasta of choice.
We like adding salt and a bit of olive oil to the water, but do whatever you like best!
Boil it until it’s al dente, then reserve 1/2 cup of pasta water for use later.
2. Prep your ingredients.
Dice your onion and parsley. Mince your garlic if you aren’t using jarred garlic.
Devein and peel your shrimp. Season it with about 1/4 of a teaspoon of Merman’s Revenge Blackened Seasoning.
3. Cook that shrimp!
Heat olive oil in a skillet on medium-high heat.
Add shrimp, season with salt and pepper, cook until pink (about 2 min on each side), then remove and set aside.
The shrimp should end up in the shape of a C not an O (an O-shape means you’ve overcooked it!).
4. Make your sauce.
In the pan you used for the shrimp (which you should have removed and set aside!), sauté your diced onions and garlic until fragrant.
Stir in pumpkin purée, half & half, and parmesan. Simmer gently. Add pasta water if too thick.
5. Combine it all together!
Toss in your pasta and shrimp and mix it together.
Adjust your seasoning to taste.
Plate your pasta, then add parsley to garnish.
6. Enjoy!
Bonus Tips:
Sprinkle some extra Blackened Seasoning on top of your plated pasta for some extra flavor.
