Dairy-free Creamy Garlic Shrimp Pasta

Dairy-free Creamy Garlic Shrimp Pasta

Before I changed my eating habits, I used to make this dish that was out-of-this-world delicious! It was a creamy shrimp pasta that included TONS of heavy whipping cream, butter, wine and herbs on top of a pile of gluten-filled noodles! Sounds amazing, right?! Well, I'd always feel bloated afterwards and it wasn't until I completed an elimination diet that I realized my body didn't like gluten or large amounts of dairy very well! I revamped this recipe to taste exactly how I remembered, while keeping it completely paleo and even Whole 30 compliant! As if this recipe couldn't get any better, it only takes under 20 minutes to make!

Before I changed my eating habits, I used to make this dish that was out-of-this-world

delicious! It was a creamy shrimp pasta that included TONS of heavy whipping cream,

butter, wine and herbs on top of a pile of gluten-filled noodles! Sounds amazing, right?!

Well, I'd always feel bloated afterwards and it wasn't until I completed an elimination diet

that I realized my body didn't like gluten or large amounts of dairy very well! I revamped

this recipe to taste exactly how I remembered, while keeping it completely paleo and

even Whole 30 compliant! As if this recipe couldn't get any better, it only takes under 20

minutes to make!

Ingredients:


3/4 cup raw cashews, soaked overnight (or 2 hours in boiling water) and drained

1/4 cup ghee

1/2 cup chicken stock

8 cloves garlic, minced

2 lbs wild caught shrimp

juice of 1 lemon

Pinch of salt, pepper and red pepper flakes

1/2 cup chopped parsley

Zoodles


To make the cashew cream, blend cashews with 1 cup of water and a pinch of sea salt in a high speed blender for 3 minutes. Set aside.


In a large saucepan, melt the ghee over medium heat. Add chicken stock and garlic. Cook for about 5 minutes until the liquid reduces some, but stir occasionally to prevent the garlic from burning. Add shrimp, lemon juice, salt, pepper and red pepper flakes. Stir constantly so the shrimp is coated evenly in the liquid mixture. When the shrimp is just about cooked through, add the cashew cream and chopped parsley. Serve over zoodles!


#dairyfree #shrimp #seafood #zoodles #cashews #cashewcream #whole30 #paleo

Ingredients:


3/4 cup raw cashews, soaked overnight (or 2 hours in boiling water) and drained

1/4 cup ghee

1/2 cup chicken stock

8 cloves garlic, minced

2 lbs wild caught shrimp

juice of 1 lemon

Pinch of salt, pepper and red pepper flakes

1/2 cup chopped parsley

Zoodles


To make the cashew cream, blend cashews with 1 cup of water and a pinch of sea salt in a high speed blender for 3 minutes. Set aside.


In a large saucepan, melt the ghee over medium heat. Add chicken stock and garlic. Cook for about 5 minutes until the liquid reduces some, but stir occasionally to prevent the garlic from burning. Add shrimp, lemon juice, salt, pepper and red pepper flakes. Stir constantly so the shrimp is coated evenly in the liquid mixture. When the shrimp is just about cooked through, add the cashew cream and chopped parsley. Serve over zoodles!


#dairyfree #shrimp #seafood #zoodles #cashews #cashewcream #whole30 #paleo

MADE BY ANGIE

WITH LOVE

MADE BY ANGIE

WITH LOVE

FREE REFRIGERATOR

REMINDER

FREE REFRIGERATOR

REMINDER

FREE DOWNLOAD

FREE DOWNLOAD

Print this and put it on your refrigerator. It will remind you of the commitment you made to feed your family REAL FOOD.

Print this and put it on your refrigerator. It will remind you of the commitment you made to feed your family REAL FOOD.

FOLLOW ME ON INSTAGRAM

@therealfoodmama

© 2021 by The Real Food Mama. Proudly created at Launch in 2 Days