Sauteed Shrimp in Creamy Pumpkin Sauce



I love anything pumpkin. And I am always thinking of ways to spend less time in the kitchen, but still crank out a healthy flavorful meal. So, I thought to give this pumpkin pasta sauce a shot and it was creamy goodness. Here’s how I whipped it all up.


Cooking time 15 minutes.


1 tsp of oil

1 box of whole wheat pasta

1 jar of Pumpkin Pasta Sauce. ( could be found in the gluten-free section of your supermarket)

1 bag of spinach

2 cups of already cooked shrimp.

Boil water in a big pot and add whole wheat pasta. Cook for 8 to 1o minutes. Drain pasta and sit aside. (Tip!  if you don’t like your pasta sticking together, add a tbsp. of oil in the boiling water while cooking.)

Meanwhile,  heat sauce pan with oil.  Sautee shrimp for 3 minutes until lightly caramelized.  Sit aside.

On medium high heat, add a bag of spinach in a sauce pan. Stir until the spinach wilts. Add Pumpkin pasta sauce, and shrimp. Cover and reduce heat to low medium and let simmer for 5 minutes.  Toss in cooked pasta to the mixture and stir until everything is combined.

Serve with  salad of your choice. I had sunflower as my salad…I love trying different kinds of salad.


Side dish: Zucchini  Tossed in pesto. Cook time 8 to 10 minutes

1 tsp of oil

2 Zucchinis Diced

tbsp. of pesto.


Heat  oil in pan on medium high heat and sautee the diced zucchinis for 8 minutes until soft.  Add in a tbsp. of pesto to the cooked zucchini and stir until thoroughly coated and wha-la! you are done.








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