Description
This dairy-free Cajun shrimp pasta is bursting with savory spices and tender, pan-seared shrimp for an incredibly flavorful pasta that makes a thoroughly satisfying home-cooked dinner! Made with your favorite pasta (we love gluten-free spaghetti), thinly sliced bell peppers, garlic, tomato paste, and a luscious cashew-based (dairy free!) sauce that is knock-your-socks-off good. It comes together in around 40 minutes for the perfect weeknight, date night, or dinner party meal!
Ingredients
Scale
- 1/2 cup raw cashews (70 g)
- 12 ounces gluten free spaghetti, or another pasta of choice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon dried thyme
- Pinch of cayenne (optional)
- 3 tablespoons olive oil, divided
- 1 pound peeled and deveined raw shrimp
- 1/2 small yellow onion, finely diced
- 1/2 a large red bell pepper, thinly sliced
- 1/2 a large orange pepper, thinly sliced
- 3 cloves of garlic, chopped
- 2 tablespoons tomato paste
- 1 1/2 cups chicken broth
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Parsley to garnish
Instructions
- Soak the cashews. In a small heat proof bowl, cover cashews with just boiled water and set aside to soak for 15-30 minutes, until they are pale and plump. You can continue with the next few steps of the recipe while they soak.
- Make the pasta. Bring a large pot of generously salted water to boil. Cook pasta according to package, draining about 2 minutes before done (it will continue to cook in the skillet later), reserving about 3/4 cup of the cooking water. Set aside.
- Prep the spices. In a small bowl mix together all the dried spices – 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon paprika, 1/4 teaspoon dried thyme, and a pinch of cayenne pepper (if using).
- Cook the shrimp. Pat shrimp very dry using paper towels. Add to a medium sized bowl and sprinkle with 1 1/2 teaspoons of the Cajun seasoning blend and toss to coat. In a large skillet, heat 2 tablespoons olive oil over medium high heat. When the oil is hot, add the shrimp and cook for for 3-4 minutes, flipping occasionally, until just cooked through. Remove to a plate, leaving any excess oil in the pan, and set aside.
- Sauté the veggies and aromatics. Reduce the heat to medium and add the reserved tablespoon of olive oil to the skillet with the diced onion, bell peppers, and chopped garlic. Sauté the veggies for 3-4 minutes until tender. Add the remaining Cajun seasoning and tomato paste and cook for another 1-2 minutes, stirring frequently. Remove from the heat while you make the cashew cream sauce.
- Make the cashew cream sauce. Drain the soaked cashews and add to a blender container with 1 1/2 cups chicken broth and 2 tablespoons nutritional yeast. Blend on high for 1-2 minutes, until smooth and creamy and no pieces of cashew remain.
- Finish assembling the pasta. Return the skillet to the stove top over medium low heat. Add the cooked pasta, shrimp, and cashew cream sauce. Stir to combine, gently scraping up any brown bits from the bottom of the pan, and incorporating the spices and tomato paste into the cashew cream sauce. Bring to a gentle simmer, occasionally tossing until the sauce is thick enough to coat the pasta, and the noodles are al dente. If the sauce gets too thick while simmering thin with a little bit of the reserved pasta water until desired consistency is reached.
- Season to taste with salt and pepper and serve hot topped with fresh parsley if desired, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun