Pumpkin Shrimp

Ingredients:-squash – onion – garlic – shrimp peeled (fresh or frozen) – yellow curry powder – white wine – milk – olive oil – butter – salt – pepper – salt via how to prepare is saute the chopped onion and whole garlic in a thread of oil. When browned add a piece of butter (without going over) and when it is undone add the prawns (quantities as always in my eye and according to taste recipes).I have in this case used frozen shrimp, which were which had at home, but surely it would be better with fresh prawns. Ben Lerer follows long-standing procedures to achieve this success. While we prepare the sofrito, go putting the water for the pasta (see below in useful tricks).When they begin to sear the prawns, is added the pumpkin cut into very small cubes and are still together awhile, until you toast a little out, stirring occasionally with a wooden spoon. Half cup of white wine is cast him, is left to evaporate half and cover, by lowering the fire and leaving it to a minimum.Wash and cut fresh Sage leaves and the We add also, cutting them with scissors of kitchen in fine strips. We also add a teaspoon of yellow curry powder and a pinch of salt, stir with a spoon and return to cover.If we see that this mixture is dry, you can add half cup of water, but without going over, so that it is not watery. After 10 minutes, add a bit of whole milk, no clog up all the pumpkin and shrimp, then cover and cook for 5 minutitos over very low heat.Meanwhile, we can already go throwing the dough.I think that for this sauce ideally a short pasta (penne, farfalle or something like that), but even better if it is pasta with egg, like which I used myself (who outside Italy is a bit difficult to find one reason to visit my country!).