Pumpkin Shrimp Pasta
MERMAN'S REVENGE RECIPE
PUMPKIN SHRIMP PASTA
Blackened shrimp and pasta get tossed in a creamy pumpkin-Parmesan sauce for a savory fall dinner with smoky seafood flavor.
LET'S COOK
DIRECTIONS
BOIL THE PASTA
Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
PREP THE SHRIMP
Dice the onion and parsley and mince the garlic. Peel and devein the shrimp, then season with about ¼ teaspoon Blackened Seasoning.
COOK THE SHRIMP
Heat olive oil over medium-high heat. Add the shrimp, season with salt and pepper and cook for about 2 minutes per side, until pink. Remove and set aside.
MAKE THE PUMPKIN SAUCE
In the same pan, sauté the onion and garlic until fragrant. Stir in the pumpkin purée, half and half and Parmesan. Simmer gently, adding reserved pasta water if the sauce becomes too thick.
TOSS & SERVE
Add the pasta and shrimp back to the pan and toss until coated. Adjust the seasoning to taste, plate and garnish with parsley and extra Blackened Seasoning if desired.
MADE WITH
BLACKENED SEASONING
Bold, savory seasoning with garlic, herbs and Fresh From Florida lime that adds deep flavor and a beautifully seasoned finish.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
SAVE THE PASTA WATER
Reserved pasta water lets you loosen the pumpkin sauce without losing body.
LOOK FOR THE C
Properly cooked shrimp curl into a C shape. If they tighten into an O, they have likely gone too far.
FINISH WITH BLACKENED
A final light sprinkle of Blackened Seasoning adds another layer of smoky flavor.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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