Creamy Pumpkin Parmesan Shrimp Pasta

Ingredients

• 12 ounces spaghetti or linguine
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 1 cup low-sodium chicken broth
• 1 cup canned pumpkin puree, not pumpkin pie filling
• 3/4 cup half-and-half
• 3/4 cup finely grated Parmesan cheese, plus more for serving
• 1 pound cooked cocktail shrimp, thawed if frozen, tails removed and patted dry
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon black pepper

Steps

1. Bring a large pot of well-salted water to a boil over high heat, about 8 minutes. Add the spaghetti and cook until just shy of al dente, 8 to 10 minutes, following the package timing. Reserve 1 cup pasta water, then drain.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring often, until softened and lightly golden, 3 to 4 minutes.
3. Add the garlic, smoked paprika, and red pepper flakes. Stir until fragrant, 30 seconds. Pour in the broth, scraping up any browned bits, and simmer for 2 minutes.
4. Whisk in the pumpkin puree, half-and-half, salt, and black pepper. Bring the sauce to a gentle simmer over medium-low heat and cook, stirring often, until smooth and slightly thickened, 4 to 5 minutes; do not let it boil hard.
5. Add the drained pasta and Parmesan to the skillet. Toss for 1 to 2 minutes, adding reserved pasta water a few tablespoons at a time until the sauce coats the noodles smoothly.
6. Add the cooked shrimp and toss gently just until heated through, 1 to 2 minutes. Check several shrimp with an instant-read thermometer; they should reach 145°F. Taste and add more salt, pepper, or red pepper flakes if needed.
7. Divide among shallow bowls and finish with extra Parmesan. Serve immediately while the sauce is creamy.