Tagliatelle in creamy pumpkin sauce with shrimps and walnuts

Ingredients for 4 servings:

• 1 small pumpkin(s), e.g. butternut
• 1 handful of walnuts
• 250 g mascarpone (alternatively cream cheese or sour cream) *
• 1 pack of shrimp, approx. 125 g
• 2 tbsp sour cream
• 1 cup crème fraîche
• 1 tbsp rosemary, dried
• 1 tsp nutmeg, freshly grated
• salt and pepper
• 500 g tagliatelle, green
• 1 m.-sized onion(s)
• 2 cloves garlic
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook the tagliatelle in salted water until al dente. Peel the pumpkin, cut into small cubes, and place on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and rosemary. Bake in the oven at 180 degrees Celsius. Once the pumpkin is soft and browning, it’s done. Finely chop the onion and garlic cloves. Sauté in oil in a slightly higher pan until translucent. Add the chopped walnuts and fry briefly. Add the mascarpone, sour cream, and crème fraîche and mix. Add the thawed shrimp. Add the cooked pumpkin cubes. Season with salt, pepper, nutmeg, and rosemary. Serve with the tagliatelle. Sprinkle with freshly grated Parmesan or Grana Padano to serve. Serve with a light Pinot Blanc. *Note: The ingredients are very rich. For a lighter dish, replace the mascarpone with cream cheese or sour cream.