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)
- About 3/4 cup reserved pasta cooking water
Cajun Spice Blend
- 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 a large red bell pepper, thinly sliced
- 1/2 a large orange bell pepper, thinly sliced
- 3 cloves garlic, chopped
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the cashews: Place raw cashews in a small heatproof bowl, cover with just boiled water, and let them soak for 15-30 minutes until pale and plump. You can proceed with other steps while soaking.
- 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 but drain about 2 minutes before fully cooked, reserving approximately 3/4 cup of the pasta cooking water. Set pasta aside.
- Prepare the Cajun spice blend: In a small bowl, combine 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, and a pinch of cayenne pepper if using. Mix well.
- Season and cook the shrimp: Pat shrimp dry with paper towels. Place in a medium bowl and toss with 1 1/2 teaspoons of the Cajun spice blend until well coated. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add shrimp and cook for 3-4 minutes, flipping occasionally, until just cooked through. Remove shrimp to a plate and set aside, leaving any oil in skillet.
- Sauté vegetables and aromatics: Reduce heat to medium, add remaining tablespoon of olive oil to skillet. Add diced onions, red and orange bell peppers, and chopped garlic. Sauté 3-4 minutes until vegetables are tender. Stir in remaining Cajun seasoning and tomato paste; cook for an additional 1-2 minutes while stirring frequently. Remove the skillet from heat.
- Make the cashew cream sauce: Drain soaked cashews and add to a blender with 1 1/2 cups chicken broth and 2 tablespoons nutritional yeast. Blend on high for 1-2 minutes until smooth and creamy without any cashew pieces remaining.
- Combine pasta, shrimp, and sauce: Return skillet to medium-low heat. Add cooked pasta, shrimp, and the cashew cream sauce to the skillet. Gently stir to combine all ingredients, scraping any browned bits from the pan bottom into the sauce. Bring to a gentle simmer, tossing occasionally, until the sauce thickens and coats the pasta and noodles are al dente. If sauce becomes too thick, add reserved pasta water a little at a time to reach desired consistency.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the pasta hot, garnished with fresh parsley if desired. Enjoy your creamy, flavorful Cajun shrimp pasta!
Notes
- Soaking cashews softens them for a smoother cream sauce.
- Reserving pasta water helps adjust sauce consistency perfectly.
- Cook shrimp just until opaque to avoid rubbery texture.
- Use gluten-free pasta to keep the dish gluten-free.
- For less heat, omit the cayenne pepper from the spice blend.
- Nutritional yeast adds a subtle cheesy flavor without dairy.
- This recipe is dairy-free but not vegan due to shrimp and chicken broth; substitute vegetable broth and plant-based shrimp alternatives to veganize.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
