Cashew Shrimp Alfredo
Servings: 6
Calories: 484kcal
Ingredients
For the Sauce:
- 1 cup raw cashews (ideally soaked overnight and drained)
- ¾ cup water
- 2 cloves garlic
- 2 teaspoon lemon juice
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
For the Pasta:
- 12 oz brown rice fusilli or other pasta of choice
- 4 cups broccoli florets
- 1 lb shrimp peeled and deveined
- 1 can chickpeas (optional) or another bean of choice
Instructions
- Combine all of the sauce ingredients in a blender and blend on high until smooth then set aside.
- Cook the broccoli and shrimp using your preferred method. I typically steam them over the same pot as I will be making the pasta in to minimize dishes. Set aside.
- Cook the pasta to al dente, adding the chickpeas in the last two minutes of cooking, if using. Reserve 2 cups of pasta water and then drain.
- Return the pasta and chickpeas to pot along with prepared sauce, 1 cup reserved pasta water, broccoli and shrimp. Stir and heat over medium low for 2-3 minutes until warmed through. If you would like a thinner sauce, add more pasta water until you reach your desired consistency.
- Enjoy!
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave.
Nutrition
Calories: 484kcal | Carbohydrates: 69g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 121mg | Sodium: 515mg | Potassium: 659mg | Fiber: 10g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 56mg | Calcium: 108mg | Iron: 3mg
