Creamy Shrimp Pumpkin Sage Pasta

Shrimp and pasta cooked in a creamy pumpkin sage sauce then topped with fresh tomatoes and mixed greens. This creamy shrimp pumpkin sage pasta is delicious and perfect for autumn weeknight dinners.

Are you ready for pumpkin season? I definitely hope so since October and November are all about pumpkins and squashes.

I got a little greedy and bought a huge can of pumpkin puree. You know, the one that’s big enough to make two whole pumpkin pies?

Except I wasn’t planning on making pumpkin pie, at least, not right now, and definitely not two of them, which means that I have a lot of pumpkin puree to get creative with.

I’ll start with this creamy shrimp pumpkin sage pasta.

When it comes to fall, my favorite herb to use is sage. There’s something about the flavor that works so well with pumpkin and butternut squash and almost all things fall. At least, that’s how I feel.

So I keep sage in the fridge and use just a little bit of it at a time. What’s great about sage is that you only need a few leaves to taste the flavor. Soo soo good. I don’t actually eat the sage leaves, but I love the flavor that it adds to my dishes. I hope you will too!

This pasta dish embodies the flavor of fall. Pumpkin + sage. Delicious and comforting. It’s easy to make and perfect for those busy weeknights. You can make this creamy shrimp pumpkin sage pasta in about 30 minutes and pack leftovers for lunch the next day.

In a medium sized pot, cook your favorite pasta according to the directions on the box. I used farfelle bow tie pasta, but you can use whatever pasta you like. Once the pasta is cooked to al dente, drain the pasta and run it through cold water to prevent it from continuing to cook and from sticking to each other. Set the pasta aside for now.

In a medium sized skillet, add a tablespoon of butter or olive oil over medium heat. Butter and garlic is so mouthwateringly aromatic, but olive oil is definitely healthier. You can pick either one.

Once the butter has melted or the olive oil has heated, add minced garlic to the skillet and cook them until they become golden brown.

Pour the chicken broth into the pan reserving about a ¼ cup. Use the reserved chicken broth and mix with flour until the flour has dissolved; this will serve as a thickener for the sauce. Slowly pour the chicken broth flour mixture into the skillet and stir with a spatula to evenly incorporate it. The sauce will start to thicken.

Add pumpkin puree and sage to the sauce. Stir to incorporate the pumpkin puree and sage. Allow the sauce to simmer for a few minutes before stirring in milk. The milk will make the sauce creamy.

Next, cook the shrimp in the sauce. Once the shrimp turns a reddish orange color, remove the sage leaves, then add the pasta, and season with salt. Stir to coat the pasta with the sauce. The sauce will appear thin at first, but as the pasta cools, the sauce will thicken. Add shredded white cheddar and stir until the cheese has melted.

If you like, you can add spinach at the very end so that it will wilt.

I actually added mixed greens into my bowl and pour the hot pasta over the mixed greens so that they will wilt but still retain their freshness.

Add freshly cut cherry tomatoes to the dish.

Serve the creamy shrimp pumpkin sage pasta warm.

Enjoy!

Creamy Shrimp Pumpkin Sage Pasta

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Shrimp and pasta cooked in a creamy pumpkin sage sauce then topped with fresh tomatoes and mixed greens. This creamy shrimp pumpkin sage pasta is delicious and perfect for autumn weeknight dinners.

Author: Andrea Giang

Recipe type: Entree

Serves: 2-3 servings

Ingredients

• 8 oz farfalle (or favorite pasta)
• 1 tablespoon butter, or olive oil
• 4 cloves of garlic, minced
• 2 cups chicken broth
• 5-6 sage leaves
• ¾ cup pumpkin puree
• ⅔ cup 2% milk
• 10-12 large shrimp, deshelled and deveined
• ½ cup shredded white cheddar
• ¼ teaspoon + ⅛ teaspoon salt
• 2 tablespoons chopped parsley
• 2 cups mixed greens, or spinach
• 1 cup cherry tomatoes, sliced
• 2 tablespoons chopped parsley

Directions:

1. In a medium sized pot, cook your favorite pasta according to the directions on the box. Once the pasta is cooked to al dente, drain the pasta and run it through cold water to prevent it from continuing to cook and from sticking to each other. Set the pasta aside for now.
2. In a medium sized skillet, add a tablespoon of butter or olive oil over medium heat.
3. Once the butter has melted or the olive oil has heated, add minced garlic to the skillet and cook them until they become golden brown.
4. Pour the chicken broth into the pan reserving about a ¼ cup. Use the reserved chicken broth and mix with flour until the flour has dissolved; this will serve as a thickener for the sauce. Slowly pour the chicken broth flour mixture into the skillet and stir with a spatula to evenly incorporate it. The sauce will start to thicken.
5. Add pumpkin puree and sage to the sauce. Stir to incorporate the pumpkin puree and sage. Allow the sauce to simmer for a few minutes before stirring in milk.
6. Next, cook the shrimp in the sauce. Once the shrimp turns a reddish orange color, remove the sage leaves, then add the pasta, and season with salt. Stir to coat the pasta with the sauce. The sauce will appear thin at first, but as the pasta cools, the sauce will thicken. Add shredded white cheddar and stir until the cheese has melted.
7. Add mixed greens into bowls and pour the hot pasta over the mixed greens so that they will wilt but still retain their freshness.
8. Add freshly cut cherry tomatoes to the dish, and garnish with parsley.
9. Serve the creamy shrimp pumpkin sage pasta warm.

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