Preparation

• I added the pumpkin in the form of light pumpkin velouté.
  Alternatively, you can simply boil the pumpkin and puree it or mash it with a fork into a cream.

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

  Sometimes, for convenience, I buy the pumpkin already cleaned – pulp only – in a tray.

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

  Light pumpkin velouté based on water, without cream and potatoes
  Put 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.
  Turn off the heat, add a vegetable broth cube [optional] and stir until dissolved in the pumpkin.
  Adjust the salt and grind the pepper.
  Blend with an immersion blender directly in the saucepan until achieving a smooth and velvety consistency.

  

• I added a pinch of turmeric [optional].

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

  You can use defrosted frozen shrimp tails after transferring them from the freezer to the fridge 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, remove the vein.
  Rinse them thoroughly under running water and drain in a colander.

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

  In a pan, heat a sprinkle of garlic powder, the shallot, and a few parsley stems to flavor.
  Pour in a small glass of white wine.

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

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

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

  Plate the dish.

  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.