Pasta with pumpkin and shrimp

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  • Pumpkin: 300 g
  • The core of shrimp (calibre 80/10): 300 g
  • Water: 600 ml
  • Pasta scratched: 300 g
  • Cheese mozarella in wires: 100 g
  • Olive oil: 45 ml
  • Curry powder: 1 Tablespoon
  • Salt: taste.
  • Cayenne: The taste
  • Coriander, to decorate it: The taste


Peel the pumpkin, wash and cut into cubes. Book. Place the ball shrimp still frozen inside of a bowl and drizzle with 600 ml of water to boil. Let stand a few minutes, to help unfreeze, drain and set aside the shrimp and the water.

Sprinkle the shrimp with cayenne to taste your dates and book. Chop the pumpkin in a kitchen robot to be well-undone (or grate it with the other hand, if you prefer).

Heat the olive oil in a pan, and add the pumpkin and saute 5 minutes, stirring constantly to not pick up. Add the water in which unfroze cameroon, until you have received 600 ml, curry powder and season to taste with salt. Heat on high heat until the water begins to boil. Add the pasta and cook for 10 minutes.

Add the shrimp and cook for another 2 minutes. Pour the dough on a serving platter, and engage with the cheese mozarella. Garnish with chopped coriander and let it sit for a few minutes before serving.

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