Weekend taste meets weeknight ease: 30-minute Tuscan-style shrimp pasta! This CREAMY, dairy-free dish is wealthy, garlicky, and bursting with shiny tomato taste.
It’s spectacular sufficient to wow any visitors however easy sufficient that you just’ll need to make it many times! Allow us to present you the way it’s finished!
How you can 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 superbly 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 on the dimensions of the shrimp and different components, 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:
CreamyBrightSaucyRichFlavorfulComforting& 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
Cook dinner ModeStop your display from going darkish
CASHEW CREAM
1/2 cup uncooked cashews, soaked1 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 oil2 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 flakes5 cups cherry tomatoes, left complete3/4 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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