Penne with pumpkin, vegetables and shrimp
4 servings
40 minutes
Penne with pumpkin, vegetables, and shrimp is a harmonious combination of tender seafood, sweet pumpkin, and creamy-spicy sauce. This recipe comes from modern European cuisine, where the balance of flavors and textures is valued. The pumpkin adds softness and natural sweetness to the dish, zucchini brings freshness, while shrimp adds a delicate marine note. The cream creates a velvety base, and turmeric and spices highlight the sophistication of the taste. This dish is perfect for cozy family dinners or romantic evenings, impressing with its refinement and lightness. Served hot, it fills the home with aromas of warm autumn and Mediterranean motifs.
1
Finely chop and sauté the onion in olive oil.
- Onion: 1 piece
- Olive oil: to taste
2
Cut the carrot into strips and add it to the onion.
- Carrot: 2 pieces
3
After 10-15 minutes, when the carrots soften, add coarsely chopped zucchini and pumpkin cubes to the carrots and onions.
- Baby courgettes: 1 piece
- Pumpkin: 400 g
4
Fry the vegetables for 10-15 minutes over medium heat and pour cream over them.
- Cream 20% fat: 100 ml
5
Simmer covered for 10 minutes on low heat, then add chopped garlic, salt, and spices.
- Garlic: 2 cloves
- Salt: to taste
- Turmeric: 1 tablespoon
- Chili pepper: to taste
- Ground nutmeg: to taste
- Ground red pepper: to taste
6
Add the washed shrimp to the vegetables and simmer for another 5 minutes.
- Peeled shrimp: 400 g
7
Boil the pasta in salted water, add to the vegetables, heat for a few minutes, and serve hot.
- Penne: 250 g
