Is it time to start making pies yet?
Creamy Pumpkin Pasta & Shrimp
With Sauteed Peas
4 cups whole wheat pasta
1 cup pumpkin puree
1/3 cup milk
1/4 cup parmesan cheese
2 teaspoons olive oil
1/2 pound shrimp, fresh or frozen
1 teaspoon minced garlic
2 cups peas, fresh or frozen
1 small yellow onion, diced
salt and pepper
Cook pasta in boiling salted water according to directions. Meanwhile, defrost shrimp if frozen in cool water.
Heat 1 tablespoon oil in a skillet over medium-low heat. Add onion with a pinch of salt and saute until softened and translucent, 4-5 minutes. Turn heat down to low and add peas, cooking until peas are heated through, at least 4 minutes. Season generously with pepper.
In another skillet, heat remaining teaspoon oil over medium heat. Add shrimp, salt and pepper, and cook until the shrimp are just pink, 3-5 minutes. Remove from heat.
When the pasta is al dente, reserve 1 cup of the pasta water and drain. Add pumpkin, milk, and parmesan to pot and heat over medium until the cheese has begun to melt. Stir pasta and shrimp into pumpkin mixture, adding reserved pasta water to reach desired consistency.
Serve pasta with peas and enjoy!
So what about some knitting?
There are two little ones on the way that I had the privilege to knit for this last week.
Baby V will be warm and well-dressed in this adorable Shrug Bug. I have been waiting to use this pattern for a long time and I absolutely loved it! A fast, easy pattern in chunky yarn makes for instant results.
Baby R will also be warm and toasty in Baby Sophisticate, another pattern I have been waiting to work on for a little one. Another quick knit! Can't wait to see these little ones all dressed up!