The weekend flavor meets the comfort of the weekly night. 30 minutes Tuscany style shrimp pasta! This creamy There is no dairy The plate is rich, garlic and it bursts with a bright tomato flavor.
It’s impressive to surprise your guests, but it’s simple enough to make it repeated! I’ll show you how it is over!
How to make shrimp pasta without dairy products
This easy shrimp pasta begins with soaking your favorite pasta (we like gluten -free petuccin) and cash. Cream without dairy products.
Come next very Cooked shrimp! The secret is to fry the pieces of Charlotte, garlic and red pepper for taste, then add raw shrimp and cook until it is pink. The timing depends on the size and other factors of the shrimp, but we 2 minutes per side In general, the magic number of the shrimp is soft, completely ripe and not rubber.
Then it is bright and creamy tomato sauce! Inspired by Italian white bean frying pans like a fan’s favorite cream, cherry tomatoes cook with white wine, red pepper and salt until the tomatoes are soft and burst.
Then add a homemade cashew cream, which makes the sauce cream, which creates a thick and luxurious texture!
Finally, add the cooked pasta and decorate it with fresh parsley or basil.
We can’t wait for you to try this shrimp pasta! that:
cream
light
cheerful
the rich
taste
Comfort
& Easy to make!
This cuisine is paired with pleased or roasted green, grilled broccoli, green salad or garlic bread.
Pasta recipe without more dairy products
Please let me know if you try this recipe! Leave a comment and evaluate it and do not forget to tag @minimalistbaker in Instagram. Cheers, friends!
Serving 4 Serving
Make sure the screen does not get dark
Cash cream
- 1/2 cup Birth mother, dipped
- 1 ¼ cup water (More things to soak the cashew)
pasta
- 1 (8 ounces) box Fegotin or spaghetti (We like pleasant Fettuccine. // Guaranteed gluten -free as needed)
- 1 LB Raw shrimp*, peeled and the tail was removed (If it is frozen, thawing and pad dry*)
- 2 Tbsp olive oil
- 2 middle Charlotte, chopped (2 Charlotte produces ~ 80g or 1/2 cups)
- 6-8 Intermediate Garlic, chopped (6-8 cloves garlic production ~ 1/4 cup or 50g)
- 3/4-1 TSP Pepper
- 5 cup Cherry tomato, all left
- 3/4 cup Dry white wine (We like light white, such as Sauvignon Blanc // or sub -water)
- 3/4-1 TSP Sea salt (More taste)
- 1/2 cup Fresh parsley (or basil)
- Put the cashew in the anti-heat bowl and cover more than 1-2 inches with hot water. Soak them while you start everything else. SOAKING does not create a neutral flavor and extra cream, but powerful blenders such as Nutribullet or Vitamix can skip this step.
Boil a large water pot. When boiled, add pasta and cook according to the package direction.
If you are using frozen shrimp, see notes for Haedong Guidelines.
Meanwhile, heat a large frying pan in intermediate heat. When it gets hot, add olive oil, chalte, garlic, and cook for 3-4 minutes until it becomes soft. Add pieces of red pepper and cook until the fragrance is fragrant (~ 1 minute). Add shrimp and cook for 1-3 minutes on each side. Until it turns pink and curls (2 minutes per side is usually perfect!). They cook quickly and cook time depend on how hot the fan is. We are flipped over until the bottom of the bottom is completely dried on the first side until it becomes pink. To avoid cooking, you want to feel tight when you pierce with a vivid pink (not transparent), but if you don’t learn too much, you will get rubber! Remove the shrimp from the pan, place it on a plate and keep it separately.
Cherry tomatoes, white wines and salt are put into the same (relatively empty) pan (it’s okay if roasted charlotte and garlic remain). Cover and cook in the medium height heat for 5-10 minutes or until the tomato bursts.
- Meanwhile, make a cashew cream. Draw the cashew and add it to the high -speed blender with water. Mix high until it is smooth and cream.
Remove the lid from the tomato and use the back of the spoon or spatula further. Turn the heat to the middle and stir the cashew cream. Cook the sauce for about 2 minutes. Taste and adjust the taste as needed to add more salt for the fragment of red pepper for the overall taste or heat. Put the shrimp in the mixture and stir and coat. Turn off the heat and stir in the chopped parsley (or basil) to cook pasta (keep it separately if you prepare in advance).
Immediately decorate with pharmacic acid cheese, peppers or extra parsley and/or basil (all options). It is provided fresh, but it can be stored for up to 2-3 days in the sealed container of the refrigerator. The freezer is not friendly.
*If you want to thaw the frozen shrimp quickly, put it in a colony and run cold water for 3 minutes until it is no longer freezing. If it is not thawed after 3 minutes (soft), soak up in cold water for up to 20-30 minutes and replace the water after 5-10 minutes. When thawed, drain and dry it to a paper towel.
*This dish goes well with baked broccoli, red bell peppers and onions. To prepare vegetables, cut one broccoli head into a small flower, 1/2 red bell peppers into 2 inch pieces and 1/4 onions into a 1/2 -inch slice. Put it in the parchment lining baking sheet and throw it with 1 tablespoon olive oil. Sprinkle with garlic powder, salt and pepper. Bake at 400F (204 c) for 15 minutes until the vegetables become soft and brown.
*Inspired by our creamy Italian white bean frying pans.
*Nutrition information is an approximate estimated value calculated without a pleasant brown rice petuccin, a small amount of red pepper and selective ingredients.
clothing material: 1 clothing material Calories: 535 carbohydrate : 62.9 G protein: 29.7 G province: 16.4 G Saturated fat: 2.3 G Multi -unsaturated fat: 2.2 G Single unsaturated fat: 8.9 G Trans fat: 0 G Cholesterol: 175 Mg sodium: 1148 Mg potassium: 1024 Mg fiber: 5.8 G sugar: 8.1 G Vitamin A: 722 IU Vitamin C: 30 Mg calcium: 127 Mg steel: 3.3 Mg
