Ingredients:

  • 1 pound (450 g) large prawns, peeled and deveined
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) smoked paprika
  • Salt and black pepper, to taste
  • 1 cup (240 ml) pumpkin puree (canned or homemade)
  • 1 cup (240 ml) heavy cream
  • ½ teaspoon (2 g) ground nutmeg
  • ½ teaspoon (2 g) ground cinnamon
  • 1 tablespoon (15 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Rinse and pat dry the prawns. Season prawns with smoked paprika, salt, and pepper.
  2. Heat olive oil in a sauté pan over medium-high heat. Add minced garlic; sauté until fragrant (about 30 seconds). Add prawns; cook for 2-3 minutes on each side until opaque and cooked through. Remove from pan and set aside.
  3. In the same pan, reduce heat to medium and add pumpkin puree. Stir in heavy cream, nutmeg, and cinnamon; mix well. Simmer for 5 minutes, allowing the sauce to thicken slightly.
  4. Return the sautéed prawns to the pan with the creamy pumpkin sauce. Toss gently to coat the prawns in the sauce; heat through for another 2-3 minutes.
  5. Plate the dish and garnish with fresh parsley.