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Creamy Tuscan Shrimp Pasta (Dairy-Free) Recipe

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4.2 from 57 reviews

A creamy, dairy-free Tuscan shrimp pasta featuring a rich cashew cream sauce, succulent shrimp, cherry tomatoes, and fresh herbs, all tossed with your choice of gluten-free fettuccine or spaghetti for a comforting and flavorful meal.

Ingredients

Cashew Cream

  • 1/2 cup raw cashews, soaked
  • 1 1/4 cup water (plus more for soaking cashews)

Pasta & Shrimp

  • 1 (8 oz.) box fettuccine or spaghetti (preferably Jovial fettuccine, ensure gluten-free if needed)
  • 1 lb raw shrimp, peeled and deveined with tails removed (thawed and patted dry if previously frozen)
  • 2 Tbsp olive oil
  • 2 medium shallots, minced (~80 g or 1/2 cup)
  • 6-8 medium cloves garlic, minced (~1/4 cup or 50 g)
  • 3/4-1 tsp red pepper flakes
  • 5 cups cherry tomatoes, left whole
  • 3/4 cup dry white wine (preferably a light white like Sauvignon Blanc or substitute with water)
  • 3/4-1 tsp sea salt, plus more to taste
  • 1/2 cup chopped fresh parsley or basil

For Serving (Optional)

  • Dairy-free parmesan cheese
  • Additional red pepper flakes
  • Freshly chopped parsley or basil

Instructions

  1. Prepare Cashew Cream: Soak the raw cashews in water for at least 4 hours or overnight to soften them. Drain and rinse the soaked cashews before blending with 1 1/4 cups fresh water until smooth and creamy. Set aside.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente. Drain pasta, reserving some pasta water, and set aside.
  3. Sauté Aromatics and Shrimp: In a large skillet or pan, heat olive oil over medium heat. Add the minced shallots and garlic, cooking until fragrant and translucent, about 2-3 minutes. Stir in red pepper flakes for heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side depending on size. Remove shrimp from skillet and set aside.
  4. Cook Cherry Tomatoes: In the same skillet, add whole cherry tomatoes and cook until they begin to soften and release their juices, about 5-7 minutes. Pour in the dry white wine (or water) to deglaze the pan and simmer for a few minutes to reduce slightly.
  5. Combine Sauce: Return the shrimp to the skillet with tomatoes. Pour in the prepared cashew cream and stir well to coat everything evenly. Season the sauce with sea salt and adjust seasoning as needed. Simmer gently for 2-3 minutes until the sauce thickens slightly.
  6. Mix Pasta and Garnish: Add the drained pasta into the skillet with the shrimp and sauce, tossing well to combine. If needed, add reserved pasta water a little at a time to loosen the sauce. Stir in chopped fresh parsley or basil.
  7. Serve: Divide the creamy Tuscan shrimp pasta onto plates. Garnish with optional dairy-free parmesan cheese, additional red pepper flakes for a kick, and freshly chopped parsley or basil. Serve immediately while hot.

Notes

  • Soaking cashews overnight yields the creamiest cashew cream but a minimum of 4 hours is recommended.
  • Choose gluten-free pasta if you require it, and make sure to check that all other ingredients are compliant with your dietary needs.
  • If you prefer less heat, reduce the red pepper flakes to taste or omit entirely.
  • Substitute water for white wine to make the recipe alcohol-free without compromising flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://familydinnercooking.com/creamy-tuscan-shrimp-pasta-dairy-free-recipe/