¼CupCoconut Oil, Olive Oil, Butter, or Gheedivided
4MediumZucchini"sweat" & spiralize, click the link for instructions
½CupRaw Cashewssoaked at least 30 minutes in hot water if you don't have a high-speed blender
Saltto taste (I used about 1 tsp.)
⅓CupChicken BrothI use homemade bone broth, see link above
1Lb.Shrimppeeled and de-veined
Crushed Red Pepperto taste
Cover the cashews with hot water and set aside at least 30 minutes to soak if you don't have a high-speed blender.
Then, thaw the shrimp under cold water, if needed, and pull off the tails. Set them aside.
Then, in a blender blend the soaked cashews with 1 Cup of water, basil, nutritional yeast, and oregano. Set that aside also.
For the noodles, spiralize and "sweat" 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.
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. Sauce will thicken as it sets.
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 overcook your shrimp or they will be rubbery.
After all the shrimp is cooked, add it to the pan with the pasta. Taste and adjust the seasonings as needed. Serve immediately :)
Do not overcook the shrimp or they will be rubbery! They are done when they change from translucent to pink and slightly opaque.
Leftovers can be stored in the fridge for up to 3 days.