Creamy Tuscan Shrimp Pasta

How to Make Dairy-Free Shrimp Pasta

Weekend flavor meets weeknight ease: 30-minute Tuscan-style shrimp pasta! This CREAMY, dairy-free dish is rich, garlicky, and bursting with bright tomato flavor. It’s impressive enough to wow any guests but simple enough that you’ll want to make it again and again! Let us show you how it’s done!

How to Make Dairy-Free Shrimp Pasta

This easy shrimp pasta starts with cooking your favorite pasta (we like gluten-free fettuccine) and soaking some cashews for dairy-free creaminess. Next come the cooked shrimp! The trick is to sauté shallots, garlic, and red pepper flakes for flavor, then add raw shrimp and cook until pink and slightly curled up. The timing will depend on the size of the shrimp and other factors, but we find 2 minutes per side is usually the magic number for shrimp that’s tender, fully cooked, and not rubbery.

Step 1: Cook Your Pasta

Cook your favorite pasta according to the package instructions. Drain and set aside.

Step 2: Soak Cashews for Creaminess

Soak 1/2 cup of cashews in water for at least 4 hours or overnight. Drain and rinse the cashews, then add them to a blender or food processor with 1/2 cup of water. Blend until smooth and creamy, adding more water as needed to achieve the desired consistency.

Step 3: Cook Shrimp

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 2 cloves of minced garlic and 1/2 cup of sliced shallots and cook for 2-3 minutes, or until the shallots are translucent. Add 1/2 teaspoon of red pepper flakes and cook for an additional minute. Add 1 pound of raw shrimp and cook for 2 minutes per side, or until pink and slightly curled up.

Step 4: Combine Pasta, Shrimp, and Sauce

Add the cooked pasta to the skillet with the shrimp and sauce. Toss everything together until the pasta is well coated. Season with salt and pepper to taste.

Tips and Variations

• Use fresh, high-quality ingredients to ensure the best flavor.
• Adjust the amount of garlic and red pepper flakes to your taste.
• Add some cherry tomatoes or bell peppers to the skillet with the shallots and garlic for extra flavor and nutrients.
• Serve with some grated Parmesan cheese, if you like.

Nutrition Information

Per serving:

• Calories: 420
• Protein: 23g
• Fat: 22g
• Saturated Fat: 3.5g
• Cholesterol: 175mg
• Carbohydrates: 30g
• Fiber: 5.8g
• Sugar: 8.1g
• Sodium: 1148mg
• Vitamin A: 722IU
• Vitamin C: 30mg
• Calcium: 127mg
• Iron: 3.3mg

Frequently Asked Questions

Q: Can I use frozen shrimp instead of fresh?
A: Yes, but make sure to thaw them first and pat them dry with paper towels before cooking.

Q: Can I add some heavy cream or Greek yogurt to the sauce?
A: Yes, but keep in mind that this will add extra calories and fat to the dish.

Q: Can I make this recipe gluten-free?
A: Yes, just use gluten-free pasta and be sure to check the ingredients of the cashews and any other products you use.

Q: Can I store the leftovers in the fridge or freezer?
A: Yes, store in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat and serve.