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Creamy Pumpkin and Shrimp Pasta

Creamy Pumpkin and Shrimp Pasta

  • Yield: 2 servings
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
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  • 8 oz Pasta
  • 1 tbsp Olive oil
  • 4 cloves Garlic, minced
  • 2 cups Chicken broth
  • 1 tbsp All-purpose flour
  • 5-6 leaves Sage
  • 3/4 cup Pumpkin puree
  • 2/3 cup 2% milk
  • 10-12 Large shrimp, deshelled and deveined
  • 1/2 cup White cheddar, shredded
  • 3/8 tsp Salt
  • 2 tbsp Parsley, chopped
  • 2 cups Spinach
  • 1 cup Cherry tomatoes, sliced


  1. Cook pasta of your choice according to package instructions, and set aside.
  2. Heat olive oil in a skillet over medium heat.
  3. Add garlic and sauté until lightly browned.
  4. Mix 1/4 cup of the broth with flour until it’s thoroughly combined. Add more flour if you want a thicker sauce. Pour the rest of the broth in the skillet with the garlic.
  5. Slowly stir in the broth/flour mixture until well combined.
  6. Add pumpkin and sage, and gently simmer for 3 minutes.
  7. Mix in the milk.
  8. Add the shrimp and continue to simmer. Once the shrimp is cooked, remove the sage leaves and add the cooked pasta.
  9. Add the cheddar and stir until the cheese has melted and is evenly distributed throughout.
  10. Place spinach in bowls and add pasta on top.
  11. Add the tomatoes and parsley and serve immediately.


Recipe adapted from