Preparation

• I added the pumpkin in the form of light pumpkin velouté.
  Alternatively, you can simply boil the pumpkin and blend it or mash it with a fork to make it creamy.

  Clean the pumpkin
  Wash the pumpkin.
  Cut the pumpkin into slices.
  Remove the skin and seeds.

  Sometimes, for convenience, I buy already cleaned pumpkin – just flesh – in a tray.

  Cut the flesh into pieces or dice or cubes: the smaller they are, the faster they will cook.

  Light pumpkin velouté based on water, without cream and potatoes
  Place the flesh in a saucepan and cover just with water.
  Bring to a boil and cook over low heat for about 5 minutes until the flesh becomes tender.
  With the heat off, add a vegetable broth cube [optional] and stir until dissolved among the pumpkin.
  Adjust the salt and grind the pepper.
  Blend with an immersion blender directly in the saucepan until a smooth and velvety consistency is obtained.

  

• I added a pinch of turmeric [optional].

• Shrimp, from large to small shrimp
  I used frozen shrimp tails that you can substitute with small or large shrimp according to availability and taste.

  You can use frozen shrimp tails thawed after transferring them from the freezer to the refrigerator the night before.
  Alternatively, thaw the frozen shrimp tails under running water to remove the ice coating.

  Shell the shrimp tails.
  Make an incision along the back and with the help of a toothpick remove the vein.
  Rinse thoroughly under running water and drain in a colander.

• Peel the shallot, remove the ends, and slice it thinly.

  In a pan heat a sprinkle of garlic powder, the shallot, and some parsley stems.
  Deglaze with a shot of white wine.

  Add the shrimp tails, stir, and brown over high heat for 2-3 minutes.
  Add the pumpkin velouté [1-2 ladles] or the pumpkin reduced to cream and stir.

  Cook the pasta al dente, drain it, and rinse it quickly under running water.
  Meanwhile, heat the pumpkin and shrimp.

  Pour the pasta into the pan with pumpkin and shrimp and stir.
  With the heat off, add the chopped parsley and drizzle with a raw extra virgin olive oil.

  Plate the dish.

  Your light pumpkin and shrimp pasta is ready.

  Enjoy your meal!

  

• The pumpkin and shrimp pasta is a complete dish; add your portion of vegetables to make it a balanced meal or single dish that helps keep blood sugar stable.