Description
A rich and creamy dairy-free pasta made with tender shrimp, garlic, tomatoes, and a smooth cashew cream sauce.
Ingredients
Cashew Cream:
- 1/2 cup raw cashews, soaked
- 1 ¼ cup water
Pasta & Sauce:
- 8 oz fettuccine or spaghetti
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 medium shallots, minced
- 6–8 cloves garlic, minced
- 3/4–1 tsp red pepper flakes
- 5 cups cherry tomatoes
- 3/4 cup dry white wine (or water)
- 3/4–1 tsp sea salt
- 1/2 cup fresh parsley or basil
Optional for Serving:
- Dairy-free parmesan
- Extra red pepper flakes
- Fresh herbs
Instructions
- Blend soaked cashews with water until smooth to make cashew cream.
- Cook pasta according to package instructions; reserve some pasta water and drain.
- Heat 1 tbsp olive oil in a pan and cook shrimp 2–3 minutes per side; set aside.
- Add remaining oil, sauté shallots, then garlic and red pepper flakes.
- Add cherry tomatoes and cook until softened. Pour in wine and simmer.
- Stir in cashew cream and salt; cook until slightly thickened.
- Add pasta and shrimp back to the pan, tossing to combine.
- Adjust consistency with reserved pasta water and serve with herbs.
Notes
- Soak cashews היט for a smoother sauce.
- Don’t overcook shrimp to keep them tender.
- Use reserved pasta water to adjust sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes