Mediterranean Shrimp and Chorizo Pasta with a Creamy Pumpkin Sauce

Pumpkin season at my house has officially arrived, albeit just a wee bit earlier this year than most. I love pumpkin and I love to be creative with it.

Here in the United States, most people think of pumpkin pie around Thanksgiving when they think of pumpkin, and that’s about it. But oh no! You can do so much more with pumpkin. Pumpkin is eaten in many different ways all over the world, and in my house too. It can be used from anything sweet to savory, and I cook it every which way I can. This time I used it as my sauce for pasta. YUMMY!

I had a general idea in mind, and as I was doing my research I found recipes using the same ingredients I wanted to use, just not all together. So of course I did what I do best. I made it MY WAY! 🙂

Mediterranean Shrimp and Chorizo Pasta with Creamy Pumpkin Sauce

I bought my pumpkin sauce. Like marinara sauce, can I make it? Of course I can, but why when there are so many good alternatives already made. Save yourself some time and effort. There is nothing wrong with adding to something that is store bought and already made, as long as it is a good brand.

1 lb shrimp, peeled and deveined

1 lb chorizo sausage links

angel hair pasta

3 tomatoes, diced medium

2 cups baby spinach, stems removed

1 TBSP garlic

1 jar pumpkin pasta sauce

1/2 onion, sliced very thin

1 cup mushrooms, sliced

1 cup heavy whipping cream

salt & pepper to taste

butter to finish the sauce

Caramelize the onions first. Once they start browning, remove them from the heat and seat aside.

Add the shrimp to the skillet and cook until they are completely pink, then remove. Then cook the chorizo.

Once the chorizo and shrimp are cooked, remove them as well. Add the spinach, garlic and mushrooms next and cook until the spinach is wilted and the mushrooms are cooked.

Add everything back into the skillet, including the sauce and tomatoes. Mix everything together well, then add the cream. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring occasionally. Finish with a little butter at the end.

When everything is done, spoon it all up over some angel hair pasta, and voila! You could add chicken too, if you prefer. Simply delicious, especially with a cool, crisp chardonnay on the side. As you can see, pumpkin is NOT just for pie anymore.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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