Roasted Shrimp with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This beautiful dish came together one autumn evening when I wanted something special but didn't have much time. Roasted shrimp with pumpkin and sage brown butter is ready in under an hour, making it perfect for weeknight dinners or impressing guests without stress. The shrimp cooks quickly while the pumpkin gets wonderfully caramelized, and shrimp is packed with protein and selenium, which supports your immune system beautifully. What I love most is how simple it is to pull together with everyday ingredients, yet it feels fancy enough for a dinner party. The sage brown butter ties everything together with its nutty richness, creating something that tastes like fall on a plate.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ½ kgpumpkin(cut into 1-inch cubes)
- 4 tablespoonsbutter
- 12fresh sage leaves
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonslemon juice
- ½ teaspoonpumpkin pie spice
- 59 mlwhite wine(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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