Weekend taste meets weeknight ease: 30-minute Tuscan-style shrimp pasta! This CREAMY, dairy-free dish is wealthy, garlicky, and bursting with brilliant tomato taste.
It’s spectacular sufficient to wow any friends however easy sufficient that you simply’ll need to make it time and again! Allow us to present you the way it’s carried out!
Learn how to Make Dairy-Free Shrimp Pasta
This EASY shrimp pasta begins with cooking your favourite pasta (we like gluten-free fettuccine) and soaking some cashews for dairy-free creaminess.
Subsequent come the completely cooked shrimp! The trick is to sauté shallots, garlic, and purple pepper flakes for taste, then add uncooked shrimp and cook dinner till pink and barely curled up. The timing will depend upon the scale of the shrimp and different components, however we discover 2 minutes per aspect is often the magic quantity for shrimp that’s tender, totally cooked, and never rubbery.
Then it’s on to the intense, creamy tomato sauce! Impressed by our fan-favorite Creamy Italian White Bean Skillet Meal, cherry tomatoes cook dinner with white wine, purple pepper flakes, and salt till the tomatoes are comfortable and burst open.
Then we add home made cashew cream and the sauce turns into creamy and develops a thick, luxurious texture!
Lastly, add in your cooked pasta, garnish with recent parsley or basil, and dinner is served!
We are able to’t wait so that you can do that shrimp pasta! It’s:
Creamy
Vivid
Saucy
Wealthy
Flavorful
Comforting
& Simple to make!
This dish is satisfying by itself or paired with sautéed greens, roasted broccoli, inexperienced salad, or garlic bread.
Extra Dairy-Free Pasta Recipes
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Servings 4 Servings
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CASHEW CREAM
- 1/2 cup uncooked cashews, soaked
- 1 ¼ cup water (plus extra for soaking cashews)
PASTA
- 1 (8 oz.) field fettuccine or spaghetti (we like Jovial fettuccine // guarantee gluten-free as wanted)
- 1 lb uncooked shrimp*, peeled and deveined with tails eliminated (thaw and pat dry if frozen*)
- 2 Tbsp olive oil
- 2 medium shallots, minced (2 shallots yield ~80 g or 1/2 cup)
- 6-8 medium cloves garlic, minced (6-8 cloves garlic yield ~1/4 cup or 50 g)
- 3/4-1 tsp purple pepper flakes
- 5 cups cherry tomatoes, left entire
- 3/4 cup dry white wine (we like a lighter white like Sauvignon Blanc // or sub water)
- 3/4-1 tsp sea salt (plus extra to style)
- 1/2 cup chopped recent parsley (or basil)
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Add cashews to a heatproof bowl and canopy with scorching water by not less than 1-2 inches. Allow them to soak whilst you get began on every part else. Soaking makes the cashew cream neutral-flavored and further creamy, however (in a pinch) you possibly can skip this step if utilizing a robust blender akin to a NutriBullet or Vitamix.
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Deliver a big pot of water to a boil. As soon as boiling, add your pasta and cook dinner in line with the package deal instructions.
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If utilizing frozen shrimp, see notes for defrosting directions.
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In the meantime, warmth a big skillet over medium warmth. As soon as scorching, add olive oil, shallots, and garlic and cook dinner for 3-4 minutes till softened. Add the purple pepper flakes and cook dinner till aromatic (~1 minute). Add the shrimp and cook dinner for 1-3 minutes on all sides — till they flip pink and curl up (2 minutes per aspect is often excellent!). They may cook dinner shortly and cook dinner time will depend upon how scorching your pan is. We prefer to allow them to curl up fully on the primary aspect, then flip and cook dinner till the underside is pink. To keep away from beneath cooking, you need them to have a vibrant pink shade (not translucent) and really feel agency when pierced with a fork, however keep away from overcooking or they may get rubbery! Take away the shrimp from the pan, place them on a plate, and put aside.
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Add the cherry tomatoes, white wine, and salt to the identical (comparatively empty) pan (it is okay if the sautéed shallots and garlic stay). Cowl and cook dinner on medium-high warmth for 5-10 minutes or till the tomatoes have burst.
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In the meantime, make the cashew cream. Drain the cashews and add them to a high-speed blender with the water. Mix on excessive till clean and creamy.
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Take away the lid from the tomatoes and use the again of your spoon or spatula to additional break them down. Flip the warmth to medium-low and stir within the cashew cream. Let the sauce cook dinner down for about 2 extra minutes. Style and modify taste as wanted, including extra salt for general taste or purple pepper flakes for warmth. Add the shrimp again into the combination and stir to coat. Flip off the warmth and stir within the chopped parsley (or basil) and cooked pasta (hold separate if getting ready prematurely).
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Serve instantly garnished with dairy-free parmesan cheese, purple pepper flakes, or further parsley and/or basil (all non-obligatory). Greatest served recent however may be saved in an hermetic container within the fridge for as much as 2-3 days. Not freezer pleasant.
*To shortly defrost frozen shrimp, place in a colander and run chilly water over it for ~3 minutes, till not frozen. If it’s not defrosted (comfortable) after 3 minutes, permit to soak in chilly water for as much as 20-Half-hour, checking it and changing the water after 5-10 minutes. As soon as thawed, drain and pat dry with a paper towel.
*This dish pairs effectively with roasted broccoli, purple bell pepper, and onion. To arrange the veggies, minimize 1 head of broccoli into florets, 1/2 purple bell pepper into 2-inch items, and 1/4 onion into 1/2-inch slices. Add to a parchment-lined baking sheet and toss with 1 Tbsp olive oil. Sprinkle generously with garlic powder, salt, and black pepper. Bake at 400 F (204 C) for ~quarter-hour, till the veggies are tender and browned on the perimeters.
*Impressed by our Creamy Italian White Bean Skillet Meal.
*Vitamin data is a tough estimate calculated with Jovial brown rice fettuccine, the lesser quantity of purple pepper flakes, and with out non-obligatory components.
Serving: 1 serving Energy: 535 Carbohydrates: 62.9 g Protein: 29.7 g Fats: 16.4 g Saturated Fats: 2.3 g Polyunsaturated Fats: 2.2 g Monounsaturated Fats: 8.9 g Trans Fats: 0 g Ldl cholesterol: 175 mg Sodium: 1148 mg Potassium: 1024 mg Fiber: 5.8 g Sugar: 8.1 g Vitamin A: 722 IU Vitamin C: 30 mg Calcium: 127 mg Iron: 3.3 mg
