Pumpkin Cream Sauce Shrimp High Protein Fall Dinner — 30g Protein
Plump shrimp in a silky pumpkin, sage and garlic cream sauce. 30g protein — 30 minutes, serves 4.
Equipment
- A large deep skillet
- A wooden spoon
- A small bowl
- Tongs
Ingredients
- 600 g about 1.3 lb large shrimp, peeled and deveined, tails removed
- 240 ml 1 cup pumpkin purée (not pumpkin pie filling)
- 120 ml 1/2 cup heavy cream
- 120 ml 1/2 cup low-sodium chicken or vegetable broth
- 3 garlic cloves minced
- 1 small onion finely diced
- 8 fresh sage leaves plus extra to serve
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 tsp smoked paprika
- 1/4 tsp ground nutmeg
- 1 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
- 1 tbsp lemon juice
Instructions
- Pat the shrimp dry and season with half the salt and the pepper. Heat the olive oil in a large deep skillet over medium-high heat.
- Sear the shrimp for 1–2 minutes per side, just until pink, then transfer them to a small bowl. They will finish cooking in the sauce.
- Lower the heat to medium. Melt the butter in the same skillet and cook the onion for 3–4 minutes until soft, then add the garlic and sage and cook for 1 minute more.
- Stir in the pumpkin purée, cream, broth, smoked paprika and nutmeg. Simmer gently for 5 minutes, stirring, until the sauce is silky and thick enough to coat a spoon.
- Return the shrimp to the skillet with any juices from the bowl. Simmer for 2 minutes, until the shrimp are cooked through and coated in sauce.
- Stir in the lemon juice and remaining salt. Serve over rice, pasta or cauliflower mash, garnished with extra sage leaves.
Notes
Use plain pumpkin purée, not pie filling. Sear shrimp first, finish 2 minutes in the sauce. Keeps 2 days refrigerated; reheat gently.