Roasted Shrimp with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat your oven to 425°F. Toss the pumpkin cubes with 2 tablespoons of olive oil, half the sea salt, black pepper, and pumpkin pie spice on a baking sheet. Spread evenly and roast for 12 minutes.

   Tip: Cut pumpkin into uniform sizes so they cook evenly.

2. 2

   While pumpkin roasts, pat the shrimp dry with paper towels and season with remaining salt, pepper, and red pepper flakes. Toss with remaining 1 tablespoon of olive oil.

   Tip: Dry shrimp ensures better browning and texture.

3. 3

   Remove the baking sheet from the oven and stir the pumpkin. Push it to the sides and add the seasoned shrimp in a single layer in the center.

   Tip: Arrange shrimp in one layer for even cooking.

4. 4

   Return to the oven and roast for 8-10 minutes until the shrimp turn pink and are cooked through. The pumpkin should be golden and tender.

   Tip: Shrimp cooks quickly, so check at 8 minutes to avoid overcooking.

5. 5

   While the shrimp finishes cooking, melt butter in a small saucepan over medium heat. Add minced garlic and sage leaves, stirring constantly for 3-4 minutes until the butter turns golden brown and fragrant.

   Tip: Watch closely as brown butter can burn quickly; it should smell nutty, not scorched.

6. 6

   Remove the shrimp and pumpkin from the oven. Drizzle the brown butter sage mixture over the top and squeeze fresh lemon juice over everything. Toss gently to coat.

   Tip: The brown butter creates a luxurious sauce that elevates the dish.

7. 7

   If using white wine, deglaze the baking sheet by pouring it over and scraping up any browned bits, then toss again. Taste and adjust seasonings as needed.

   Tip: Wine adds a subtle acidity that balances the sweetness of the pumpkin.

8. 8

   Transfer to a serving platter, garnish with extra fresh sage leaves, and serve immediately while hot.

   Tip: Serve with crusty bread to soak up the flavorful butter sauce.