Vegan Fettuccine Alfredo with Shrimp

Creamy, indulgent, and completely plant-based, this Vegan Fettuccine Alfredo with Shrimp is the perfect twist on the classic Italian favorite. Featuring a luscious cashew-based Alfredo sauce made with unsweetened almond milk, nutritional yeast, and a hint of lemon, this recipe delivers all the richness you crave without any dairy. The dish is elevated with sautéed vegan shrimp, garlic-infused olive oil, and fresh parsley for a burst of flavor and freshness. Ready in just 35 minutes and perfect for weeknight dinners or special occasions, this comforting pasta dish proves that vegan recipes can be both luxurious and satisfying. Serve it up hot and watch it disappear!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces fettuccine pasta
• 1 cup raw cashews
• 1 cup water
• 1.5 cups unsweetened almond milk
• 0.25 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegan butter
• 8 ounces vegan shrimp
• 1 tablespoon olive oil
• 3 cloves minced garlic
• 2 tablespoons fresh parsley

Directions

Step 1

Start by soaking the raw cashews in hot water for at least 15 minutes. This will help soften them for blending.

Step 2

While the cashews soak, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.

Step 3

In a blender, combine the soaked cashews (drained), 1 cup of water, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as necessary and set the sauce aside.

Step 4

In a large skillet over medium heat, melt the vegan butter and add the vegan shrimp. Sauté for 4-5 minutes, or until the shrimp are cooked through and have a nice sear. Remove the shrimp from the skillet and set aside.

Step 5

In the same skillet, add olive oil and minced garlic. Sauté the garlic for about 1 minute until fragrant.

Step 6

Pour the blended cashew Alfredo sauce into the skillet with the garlic. Stir and cook for about 3-5 minutes, or until the sauce has thickened slightly.

Step 7

Add the cooked fettuccine pasta to the sauce in the skillet and toss until the pasta is well coated with the sauce.

Step 8

Return the vegan shrimp to the skillet and gently toss to combine everything well.

Step 9

Serve the vegan fettuccine Alfredo immediately, garnished with chopped fresh parsley, and enjoy!

Nutrition Facts

Serving size	(1390.2g)

Amount per serving	% Daily Value*
Calories	2496.5

Total Fat 100.7g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 3879.2mg	0%
Total Carbohydrate 333.3g	0%
Dietary Fiber 22.8g	0%
Total Sugars 19.9g
Protein 71.4g	0%

Vitamin D 131.8IU	0%
Calcium 764.6mg	0%
Iron 11.3mg	0%
Potassium 1252.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 11.3%

Carbs: 52.8%