Chitarra con zucca e mazzancolle

Chitarra pasta with pumpkin and shrimp

This month we have partnered with Phaidon to bring you recipes from their regional Italian cookbooks.

  • Serves: 6
  • Preparation Time: 30 mins
  • Cooking Time: 30 mins


  • 14 oz (400 g) pumpkin, peeled
  • ¼ cup (50 ml) olive oil
  • 1 clove garlic, peeled but whole
  • 1½ lb (700 g) shell-on shrimp (prawns)
  • ¼ cup (50 ml) dry white wine
  • 1 tablespoon pink peppercorns
  • 1 lb (500 g) spaghetti alla chitarra
  • salt
  • 2 tablespoons chopped parsley


  1. Cut the pumpkin into long, thin strips to give them the same shape as spaghetti alla chitarra.

  2. Heat the oil in a large frying pan. Add the garlic and brown. Remove and discard the garlic. Add the pumpkin and cook, stirring, over high heat for 5 minutes. Add the shrimp, stir, and after 5 minutes drizzle with the wine. When the wine has evaporated,
    reduce the heat and add the peppercorns.

  3. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente.

  4. Drain the pasta, add it to the pan with the pumpkin and shrimp sauce, and gently toss. Transfer the pasta to a hot serving dish and sprinkle with the parsley. Serve hot.

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Food, Recipes, Lifestyle and Travel blog – by the Flavours Holidays team.