The light pasta with pumpkin and shrimp is a creamy and delicate seafood dish prepared with pumpkin velouté and shrimp tails.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
I added pumpkin in the form of light pumpkin velouté.
Alternatively, you can simply boil the pumpkin and blend or mash it into a puree.
Shrimp, from large shrimp to small shrimp
I used frozen shrimp tails, which you can substitute with small shrimp or large shrimp depending on availability and taste.
- pumpkin (pulp)
- to taste water
- 1 bouillon cube (vegetable homemade, optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch turmeric powder (optional)
- shrimp tails (or shrimp, large shrimp, small shrimp)
- 160 g square spaghetti (whole wheat)
- 1/2 shallot
- 1 pinch garlic powder
- 4 stalks parsley
- 1 small glass white wine
- to taste chopped parsley
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- Immersion Blender
- 1 Pan with lid preferably glass
Preparation
I added pumpkin in the form of light pumpkin velouté.
Alternatively, you can simply boil the pumpkin and blend or mash it into a puree.Clean the pumpkin
Wash the pumpkin.
Cut the pumpkin into slices.
Remove the peel and seeds.Sometimes, for convenience, I buy pre-cleaned pumpkin – only pulp – in a tray.
Cut the pulp into pieces or dice or cubes: the smaller they are, the quicker they will cook.
Light pumpkin velouté with water, no cream and no potatoes
Place the pulp in a saucepan and cover with water.
Bring to a boil and cook over low heat for about 5 minutes until the pulp becomes tender.
With heat off, add a vegetable bouillon cube [optional] and stir until dissolved among the pumpkin.
Adjust salt and grind the pepper.
Blend with an immersion blender directly in the saucepan until smooth and velvety.
I added a pinch of turmeric [optional].
Shrimp, from large shrimp to small shrimp
I used frozen shrimp tails, which you can substitute with small shrimp or large shrimp depending on availability and taste.You can use thawed frozen shrimp tails 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 layer.Shell the shrimp tails.
Make an incision on the back and use a toothpick to extract the vein.
Rinse thoroughly under running water and drain in a colander.Peel the shallot, remove the ends, and slice finely.
In a pan, heat a sprinkle of garlic powder, the shallot, and some parsley stalks to flavor.
Deglaze with a small glass 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 puree and mix.Cook the pasta al dente, drain and quickly rinse under running water.
Meanwhile, heat the pumpkin and shrimp.Pour the pasta into the pan with pumpkin and shrimp and mix.
With the heat off, add chopped parsley and drizzle with extra virgin olive oil raw.Plate.
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 make a balanced meal or single dish that helps maintain stable blood sugar levels.
Storage, tips, and variations
Meal prep
Prepare the pumpkin velouté in multiple portions to have a handy stock in the freezer ready for your recipes.
Shrimp, from large shrimp to small shrimp
For convenience, I often use large shrimp: shelling and cleaning a few large shrimp per person is much simpler than shelling and cleaning entire portions of small shrimp.
Use whole wheat pasta to increase fiber content.
Try it with a pinch of coarsely chopped dried red chili pepper or fresh rosemary.
FAQ (Questions and Answers)
Pumpkin and diabetes
Glycemic index for all types of pumpkin IG 75.
In addition to the glycemic index, it is important to consider the glycemic load, which is determined by the amount of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can I eat pumpkin? This is a question you should ask your diabetologist.
Can people with diabetes eat pumpkin? Follow your dietary plan, ours includes it.
That said, here are my personal notes on the subject.
Typically, in cases of hyperglycemia, prediabetes, and type 2 diabetes, pumpkin can be consumed without exceeding portions.Shrimp in the diet
Shrimp, from large shrimp to small shrimp, are low in triglycerides but high in cholesterol and also contain a small amount of available carbohydrates.
For these reasons, they are not suitable for all diets.
In our dietary plan, shrimp are among the foods indicated as “to be consumed occasionally.”
