Ingredients
Cashew Cream Sauce
- 1/2 cup raw cashews (70 g)
- 1 1/2 cups chicken broth
- 2 tablespoons nutritional yeast
Pasta
- 12 ounces gluten free spaghetti, or another pasta of choice
- 1 teaspoon kosher salt (for pasta water)
Cajun Seasoning
- 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 pepper (optional)
Shrimp and Vegetables
- 1 pound peeled and deveined raw shrimp
- 3 tablespoons olive oil, divided
- 1/2 small yellow onion, finely diced
- 1/2 large red bell pepper, thinly sliced
- 1/2 large orange bell pepper, thinly sliced
- 3 cloves garlic, chopped
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the cashews: In a small heatproof bowl, cover the raw cashews with just-boiled water and let them soak for 15 to 30 minutes until pale and plump. You can proceed with other steps while they soak.
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the gluten-free spaghetti and cook according to package instructions, draining about 2 minutes before fully done. Reserve about 3/4 cup of pasta cooking water and set pasta aside.
- Prepare the Cajun seasoning: In a small bowl, combine kosher salt, black pepper, onion powder, garlic powder, dried oregano, paprika, dried thyme, and a pinch of cayenne pepper (if using). Mix well.
- Cook the shrimp: Pat shrimp dry with paper towels. Toss the shrimp in 1 1/2 teaspoons of the Cajun seasoning blend. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 3-4 minutes, flipping occasionally until just cooked through. Remove shrimp to a plate and set aside, leaving oil in pan.
- Sauté the vegetables and aromatics: Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add diced onion, sliced bell peppers, and chopped garlic. Sauté for 3-4 minutes until tender. Stir in the remaining Cajun seasoning and tomato paste, cooking for another 1-2 minutes. Remove skillet from heat.
- Make the cashew cream sauce: Drain the soaked cashews and place them in a blender with 1 1/2 cups chicken broth and nutritional yeast. Blend on high for 1-2 minutes until smooth and creamy with no cashew pieces remaining.
- Combine pasta, shrimp, and sauce: Return the skillet to medium-low heat. Add the cooked pasta, shrimp, and cashew cream sauce to the skillet. Stir gently, scraping up any browned bits and combining everything well. Let simmer gently, occasionally tossing until sauce thickens and pasta is al dente. Thin with reserved pasta water if sauce becomes too thick.
- Season and serve: Adjust seasoning with salt and pepper to taste. Serve hot garnished with fresh parsley and enjoy your creamy, flavorful Cajun shrimp pasta!
Notes
- Soaking cashews sufficiently is key to a creamy sauce without graininess.
- Reserve pasta water to adjust sauce consistency as needed.
- You can substitute chicken broth with vegetable broth for a vegetarian version but omit shrimp.
- Adjust cayenne pepper to control spice level.
- Use gluten-free pasta to keep the dish gluten-free and suitable for those with gluten sensitivities.
- This dish is dairy-free and can be enjoyed by those avoiding lactose.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
