Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cashews are the base of this delicious shrimp pasta dish. Blending the nuts helps thicken the sauce and provides creaminess—no actual cream required! Straining the cashew mixture removes any unwanted large pieces. Chopped rosemary adds freshness to break through the creaminess of the dish.

EatingWell.com, November 2022

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Credit: Ali Redmond

Recipe Summary

active:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to boil. Add linguine and cook according to package directions. Drain and set aside. 

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  • Meanwhile, add broth and cashews to a blender. Blend until smooth, 15 to 20 seconds. Pour through a fine-mesh strainer into a small bowl (discard any solids).

  • Heat oil in a large high-sided skillet over medium-low heat. Add mushrooms, garlic and rosemary; cook, stirring frequently, until the mushrooms are tender and the garlic is fragrant, 2 to 3 minutes. Add the cashew mixture, milk and soy sauce. Bring to a boil over medium heat; reduce heat to medium-low and simmer, stirring frequently, until the sauce has thickened, 4 to 5 minutes. Add shrimp; simmer, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Add the pasta; cook, stirring constantly, until completely coated in the sauce, about 1 minute. Top with Parmesan and crushed red pepper.

Nutrition Facts

about 1 1/2 cups
444 calories; protein 37g; carbohydrates 50g; dietary fiber 7g; sugars 3g; fat 14g; saturated fat 3g; mono fat 7g; poly fat 3g; cholesterol 189mg; vitamin a iu 341IU; vitamin c 2mg; vitamin d iu 16IU; vitamin e iu 1IU; folate 4mg; sodium 729mg; calcium 180mg; iron 4mg; magnesium 48mg; phosphorus 304mg; potassium 386mg; zinc 2mg; niacin equivalents 1mg; selenium 3mcg.
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