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Shrimp Pasta With Garlic Tomato Cream Sauce {Paleo & Egg Free}

shrimp pasta

I was so excited about my Grilled Chicken With Sun-Dried Tomato Cream Sauce, that I wanted to make another Italian dish. So this time I made Shrimp Pasta With Tomato Cream Sauce 🙂 The shrimp is slightly spicy, seasoned with salt, pepper, paprika, and a small amount of cayenne pepper served over zucchini noodles with a tomato, cashew-based cream sauce, lots of garlic, and spices. It’s was SO YUMMY my family just couldn’t get enough!

Here’s how to get started:

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Start by thawing a pound of shrimp under cold water, if needed, and pulling the tails off. Set them aside.

 

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Then, in a blender (I used my nutri-bullet) blend 1/2 C of  soaked cashews with 1 C of water, basil, and oregano. Set that aside also.

 

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For the noodles, spiralize 4 zucchini. Then, heat a large pan over medium heat. Once the pan is hot, add a chopped onion, 4 cloves of garlic, and the zucchini noodles. Cook until the onions and zucchini noodles are tender.

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Next, add an 8 oz. can of tomato sauce, the cashew cream we just mixed, 1/3 C of chicken broth, and salt to taste. Once it’s heated through, reduce the heat to very low to keep warm while we cook the shrimp.

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In another saucepan, heat 2 Tbsp. of olive oil, coconut oil, or ghee over medium-high heat. Add the shrimp (do not crowd the shimp – cook in batches if needed) and sprinkle generously with salt, pepper, paprika, and add cayenne pepper to taste. Cook for about 1 minute, then turn the shrimp over with a spatula or tongs. Then, season the other side of the shrimp and cook for an additional 2 minutes or until heated through and no longer pink. Do not over cook your shrimp or it will be rubbery – a mistake I have made many times!!!

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After all the shrimp is cooked, add it to the pan with with pasta. Taste and adjust the seasonings as needed. Serve immediately. Enjoy!!!

*HERE is my homemade chicken broth recipe.

Shrimp Pasta With Garlic Tomato Cream Sauce
 
Serves: serves 4
Ingredients
  • ¼ C Refined Coconut Oil, divided
  • 4 Zucchini's, spiralized
  • 1 Onion, finely chopped
  • 4 Cloves, minced
  • ½ C Raw Cashews, soaked at least 30 minutes in hot water
  • 1 Tbsp. Dried Basil
  • ¼ tsp. Dried Oregano
  • Salt, to taste (I used about 1 tsp.)
  • 8 oz. Tomato Sauce
  • ⅓ C Chicken Broth (I use homemade bone broth, see link above)
  • 1 Lb. Shrimp, peeled and de-veined
  • Paprika, to taste
  • Salt, to taste
  • Pepper, to taste,
  • Crushed Red Pepper, to taste
Instructions
  1. Cover the cashews with hot water and set aside at least 30 minutes to soak.
  2. Then, thaw the shrimp under cold water, if needed, and pull off the tails. Set them aside.
  3. Then, in a blender (I used my nutri-bullet) blend the soaked cashews with 1 C of water, basil, and oregano. Set that aside also.
  4. For the noodles, spiralize the zucchini (see link above). Then, heat a large pan over medium heat with 2 Tbsp of the coconut oil. Once the pan is hot, add the chopped onion, garlic, and zucchini noodles. Cook until the onions and zucchini noodles are tender.
  5. Next, add the tomato sauce, cashew cream, chicken broth, and salt to taste (I added about a tsp.). Once it's heated through, reduce the heat to very low to keep warm while we cook the shrimp.
  6. In another saucepan, heat the remaining coconut oil (you could also use olive oil or ghee) over medium-high heat. Add the shrimp (do not crowd the shrimp - cook in batches if needed) and sprinkle generously with salt, pepper, paprika, and add cayenne pepper to taste. Cook for about 1 minute, then turn the shrimp over with a spatula or tongs. Then, season the other side of the shrimp and cook for an additional 2 minutes or until heated through and no longer pink. Do not over cook your shrimp or it will be rubbery - a mistake I have made many times!!!
  7. After all the shrimp is cooked, add it to the pan with with pasta. Taste and adjust the seasonings as needed. Serve immediately 🙂

adapted from THIS recipe from Julia’s Album

 

this recipe is part of Gluten Free Fridays, Gluten Free Wednesdays, Allergy Free Wednesdays, and Fat Tuesday


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Comments

  1. I need to buy some raw cashews so I can try this,and the Chicken with Sun-Dried Tomato Sauce. They both sound wonderful. Have never tried using cashews to make a sauce. Adding cashews to my grocery list! Thanks for more great recipes.

    • Thanks Nancy! I’ve had a lot of success using raw cashews mixed with water in place of heavy cream in sauce recipes 🙂 I hope you like it!!!

      -Cassidy

  2. This looks delicious, Cassidy. I would love it, but my husband is not a fan of shrimp. I’ll have to make it as a treat for myself. 🙂

    • Thanks Linda! You could easily cut the recipe in half to make it a special treat just for you 🙂 I hope you like it as much as we did!

      -Cassidy

  3. vegetarianmamma (Cindy) says:

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

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Love, Cassidy