Farfalle with Pumpkin Basil Cream and Grilled Shrimp

I love fall. One of my favorite things about it is pumpkin everything! I was so excited to do this recipe even though it's July and 90 degrees. Even though it has a lot of cream in it, it's not heavy. And I love how the Blackened Pumpkin Seeds by Truly Good Foods gives it a nice crunch and little edge.

Farfalle with Pumpkin Basil Cream and Grilled Shrimp
by Holly of Holly's Table

2 cups heavy cream
1 garlic clove
12 basil leaves, washed
Pinch of nutmeg
1 15-ounce can of pumpkin puree
1/2 teaspoon kosher salt
Pinch crushed red pepper flakes
Fresh ground black pepper
1 pound farfalle, reserve 1/2 cup cooking liquid
2 pounds shrimp 26/30 count, shelled and deveined, tails intact
1 Tablespoon olive oil

1 teaspoon Cajun seasoning
1 cup fresh basil leaves, finely cut
1/4 cup of Truly Good Foods Blackened Pumpkin Seeds

Fresh grated Asiago cheese

In a medium saucepan, combine the heavy cream, garlic, basil leaves and nutmeg. Heat over medium heat until just hot. Cover and remove from heat. Let steep 30 minutes.

In another large pot, add pumpkin puree, salt, red and black pepper. Strain the heavy cream mixture in the pan. Heat gently and whisk to combine.

Meanwhile, cook pasta according to box directions until al dente. Strain and reserve 1/2 cup of the cooking liquid. Add the liquid to the pumpkin sauce. Whisking constantly until smooth. Gently add the pasta and toss to combine. Keep on low heat.

Coat the prepared shrimp with the olive oil and Cajun seasoning. Grill in a cast iron skillet until no longer pink.

To serve, plate pasta and top with shrimp. Garnish with the fresh basil, Truly Good Foods Blackened Pumpkin Seeds, and grated cheese.