20-Minute Paleo Shrimp Alfredo
Ingredients
The shrimp and pasta
-
1.5
lb
raw shrimp, peeled
-
10 to 12
oz
gluten-free pasta
The alfredo sauce
-
1
cup
raw cashews, soaked at least 8 hours or overnight
-
1½
cups
water
-
6
large cloves
garlic
-
2
tsp
raw apple cider vinegar
-
2
Tbsp
nutritional yeast
-
1
tsp
sea salt
-
2
pinches
cayenne pepper
-
6
Tbsp
butter or ghee, divided
-
to taste
fresh parsley, for garnish
Instructions
- Rinse and dry the shrimp, then set aside.
- Cook the pasta according to package directions, reserving 1 cup of pasta water.
- Blend the soaked cashews, water, garlic, vinegar, nutritional yeast, salt, and cayenne until smooth.
- Melt 4 Tbsp of butter or ghee in a saucepan over medium-low heat and pour in the cashew mixture.
- Cook the sauce on low heat for 10 minutes, stirring occasionally.
- In a separate skillet, melt the remaining 2 Tbsp of butter or ghee over medium-high heat.
- Add the shrimp to the skillet and cook until pink and opaque, about 1 minute per side.
- Return the pasta to the pot, add the alfredo sauce, and mix well, thinning with reserved pasta water if needed.
- Serve the pasta topped with shrimp and garnish with fresh parsley.
Nutrition Facts (estimated)
Servings
4 servings
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
150mg
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