Shrimps with Orange on Pumpkin Cream

Name: Shrimps with Orange on Pumpkin Cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Butternut squash to clean 1.3 lbs; Water ¾ cup; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Shrimps red 12; Orange juice 1; Extra virgin olive oil to taste

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109

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 109
Carbohydrates g 7.7
of which sugars g 6.7
Protein g 9.5
Fats g 4.5
of which saturated fat g 0.69
Fiber g 0.7
Cholesterol mg 90
Sodium mg 583

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Ivana Ester Marra

Shrimp with orange on pumpkin puree is, honestly, a super tasty taste of coastal Italian cooking. You know, folks there just love mixing the sweet, tender flavors of local veggies with the fresh taste of the sea. This shrimp with orange appetizer? It feels fancy and moist, yet sticks to those simple, bright tastes everyone loves from the Mediterranean. Pretty cool, right? The pumpkin puree recipe offers a surprising twist—pumpkin in Italy usually pairs with sausage or mushrooms, but, and here's the thing, it gets a fresh makeover next to juicy, golden shrimp. A splash of fresh orange adds a big citrus aroma. So good. The bright colors pop: deep orange cream with rosy pink prawns on top, all glossy and shiny. This classic mix of seafood and veggies from the Ligurian or Campanian coast gets a little twist, and it just works beautifully. You get a smooth, sweet pumpkin base that lets the shrimp taste really really clean, while the orange makes everything smell amazing.

In Italy, folks love to highlight their best ingredients, and the shrimp and pumpkin dish is a perfect example. To be honest, instead of using heavy sauces, this style lets the shrimp keep their delicate, almost tender bite, while the pumpkin adds a soft, creamy layer underneath. Often called a pumpkin seafood recipe, it stands out at dinner parties or any get-together where you want the food to look as good as it tastes. The whole tangy, fresh vibe with the orange zest and juice makes the shrimp pop even more, giving you a little surprise with every bite. Which is great. Compared to other seafood starters, this one is lighter but still feels like a treat. Italian cooks often experiment with these pairings—shrimp and orange sauce, pumpkin and shrimp combination—because the ingredients are just that good when they’re fresh. This shrimp and pumpkin puree appetizer brings a crispy edge from the shrimp, a silky finish from the pumpkin, and a sweet-citrus kick that’s hard to forget. It's a beautiful example of Italian culinary creativity, celebrating the harmony of land and sea. For sure.

INGREDIENTS

109

Calories per serving

Ingredients for the Pumpkin Cream: Butternut squash 1.3 lbs (600 g) - to clean; Water ¾ cup (200 g); Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste

For the Orange Shrimps: Shrimps 12 - red; Orange juice 1; Extra virgin olive oil to taste

Preparation

How to prepare Shrimps with Orange on Pumpkin Cream

To prepare the orange shrimps on pumpkin cream, first remove the pumpkin skin, then cut it into slices about 3/4 inch thick 1, remove the seeds and inner filaments 2, and cut it into cubes 3.

Transfer the pumpkin to a large skillet, add a drizzle of oil 4, salt, fresh thyme leaves, and water 5, cover with a lid 6, and cook over medium heat for about 20 minutes.

Meanwhile, focus on cleaning the shrimps: remove the head and shell 7 leaving only the tail attached, then slit the back with a sharp knife 8 and remove the black vein inside with a toothpick 9. Finally, rinse them under running water.

When the pumpkin is cooked 10, transfer it to a bowl, removing the excess water, and blend it with an immersion blender 11 until smooth and homogeneous 12.

At this point, squeeze the orange to extract the juice 13 and proceed to cook the shrimps: heat the olive oil in a skillet, add the shrimps 14, and sear them for a couple of minutes on each side 15,

then pour in the orange juice 16 and cook gently for another 5 minutes or so 17. After this time, remove the shrimps leaving the juice in the skillet 18 and proceed to plating.

Distribute the pumpkin cream on each plate 19 and place 3 shrimps on top of each 20, garnish with fresh thyme, and serve your orange shrimps on pumpkin cream 21!

Storage

The pumpkin cream can be stored in the refrigerator in an airtight container for 4-5 days or can be frozen. We recommend preparing and cooking the shrimps at the moment.