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, reducing it to a puree.

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

  Sometimes, for convenience, I buy the pre-cleaned pumpkin – only 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 without potatoes
  Place the flesh in a saucepan and cover flush with water.
  Bring to a boil and cook over low heat for about 5 minutes until the flesh becomes tender.
  When off, add a vegetable broth cube [optional] and stir until it dissolves among the pumpkin.
  Adjust the salt and grind the pepper.
  Blend with an immersion blender directly in the saucepan until you get a smooth and velvety consistency.

  

• I added a pinch of turmeric [optional].

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

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

  Shell the shrimp tails.
  Make an incision on the back and with the help of a toothpick extract the vein.
  Rinse them thoroughly under running water and drain them 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 a few parsley stems to flavor.
  Splash with a small glass of white wine.

  Add the shrimp tails, stir, and brown them over high heat for 2-3 minutes.
  Add the pumpkin velouté [1-2 ladles] or the pumpkin reduced to puree 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.
  When off, add the chopped parsley and drizzle with a raw extra virgin olive oil.

  Plate up.

  Your light pasta with pumpkin and shrimp is ready.

  Enjoy your meal!

  

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