Weekend taste meets weeknight ease: 30-minute Tuscan-style shrimp pasta! This CREAMY, dairy-free dish is wealthy, garlicky, and bursting with vivid tomato taste.
It’s spectacular sufficient to wow any friends however easy sufficient that you just’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 rely upon the dimensions of the shrimp and different elements, however we discover 2 minutes per facet is normally the magic quantity for shrimp that’s tender, absolutely cooked, and never rubbery.
Then it’s on to the brilliant, 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 mushy 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 contemporary parsley or basil, and dinner is served!
We are able to’t wait so that you can do this shrimp pasta! It’s:
Creamy
Vibrant
Saucy
Wealthy
Flavorful
Comforting
& Straightforward 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
Stop your display from going darkish
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 complete
- 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 contemporary parsley (or basil)
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Add cashews to a heatproof bowl and canopy with scorching water by at the very least 1-2 inches. Allow them to soak when you get began on every thing else. Soaking makes the cashew cream neutral-flavored and additional creamy, however (in a pinch) you’ll be able to skip this step if utilizing a robust blender akin to a NutriBullet or Vitamix.
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Carry a big pot of water to a boil. As soon as boiling, add your pasta and cook dinner in accordance with the bundle 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 facet is normally good!). They are going to cook dinner rapidly and cook dinner time will rely upon how scorching your pan is. We prefer to allow them to curl up fully on the primary facet, then flip and cook dinner till the underside is pink. To keep away from underneath cooking, you need them to have a vibrant pink coloration (not translucent) and really feel agency when pierced with a fork, however keep away from overcooking or they’ll 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 easy 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 regulate 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 (maintain separate if making 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). Finest served contemporary however might be saved in an hermetic container within the fridge for as much as 2-3 days. Not freezer pleasant.
*To rapidly defrost frozen shrimp, place in a colander and run chilly water over it for ~3 minutes, till not frozen. If it’s not defrosted (mushy) 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 nicely 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 info is a tough estimate calculated with Jovial brown rice fettuccine, the lesser quantity of purple pepper flakes, and with out non-obligatory elements.
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