Pumpkin Cream pasta and shrimp

Shrimp & Pumpkin Cream Pasta

Serves 2

Chef Trent Bissell, Whole Foods Market

8 ounces linguine, cooked

½ red onion, julienned

½ fennel bulb, julienned

3 oz. sun-dried tomato, chopped

3 garlic cloves, minced

½ lb. peeled and de-veined LOCAL shrimp

5 ounces fresh baby spinach

1 pint heavy cream

½ can pumpkin puree (not pumpkin pie puree)

2 oz. parmesan, grated

Fresh sage, to taste

1 oz. walnuts chopped

Oil for sautéing

Salt and pepper to taste

Preheat a skillet over medium high heat, add 1 tablespoon of canola oil, adding in onion and fennel. Sauté until soft, 5-7 minutes.  Add in tomatoes, garlic, shrimp and spinach. Sauté all ingredients together until shrimp is half way cooked and spinach is wilted, about 3 minutes. Next pour in your heavy cream and let reduce by half, once reduced toss in pasta, pumpkin, walnuts, sage and parmesan.  Place in a bowl, top with extra walnuts and sage and ENJOY!