Star of the Kitchen: Creamy Tuscan Shrimp Pasta
Hello dear food lovers! Today we will create wonders in our kitchen. Our creamy, dairy-free Tuscan shrimp pasta, combined with bright tomatoes and garlic, will add color to your tables. Plus, you can prepare this delicious recipe in just 30 minutes. Let's embark on a culinary journey!
- 1/2 cup raw cashews, soaked
- 1 1/4 cups water
- 1 package fettuccine or spaghetti
- 1 lb raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 6-8 medium cloves garlic, finely chopped
- 3/4-1 teaspoon red pepper flakes
- 5 cups cherry tomatoes
- 3/4 cup dry white wine
- 3/4-1 teaspoon sea salt
- 1/2 cup chopped fresh parsley or basil
- Dairy-free Parmesan cheese
- Red pepper flakes
- Freshly chopped parsley or basil
First, soak the cashew nuts in hot water and let them sit for a while before moving on to other preparations. This will make our cream even more delicious.
Boil water in a large pot and add your pasta, cooking according to the package instructions.
Heat the pan over medium heat, add olive oil, shallots, and garlic, and cook until softened. Add red pepper flakes and cook for a short while longer.
Add the shrimp and cook on both sides until pink, then remove the shrimp to a plate.
Add cherry tomatoes, white wine, and salt to the same pan. Cook until the tomatoes burst.
Prepare the cashew cream; drain the cashews and blend with water.
Add the cashew cream over the tomatoes, mix the sauce and cook for a short time.
Return the shrimp to the pan, add chopped parsley and cooked pasta, and mix.
Serve topped with dairy-free Parmesan, red pepper flakes, and fresh herbs.
Star of the Kitchen: Creamy Tuscan Shrimp Pasta Cooking Tips
For cashew cream, use a powerful blender for a smoother result. Be careful not to overcook the shrimp, as they can become rubbery.
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