Vegan Shrimp Alfredo Pasta
Indulge in the creamy decadence of Vegan Shrimp Alfredo Pasta, a plant-based twist on a classic comfort food favorite. This recipe features tender fettuccine coated in a velvety, dairy-free Alfredo sauce made from blended cashews, almond milk, and nutritional yeast for a rich, cheesy flavor. Savory garlic and onion powder, along with a splash of zesty lemon juice, elevate the sauce to gourmet perfection. Succulent vegan shrimp sautéed with garlic add a delightful seafood-inspired flair, making this dish both satisfying and elegant. Ready in just 40 minutes, this recipe is perfect for weeknight dinners or special occasions. Garnished with fresh parsley, this vegan Alfredo pasta is as beautiful to serve as it is delicious to eat. Make it tonight for a wholesome, plant-based take on a creamy pasta classic!
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Ingredients
- 8 ounces vegan shrimp
- 12 ounces fettuccine
- 1 cup raw cashews
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Begin by soaking the raw cashews in hot water for at least 15 minutes, allowing them to soften.
Step 2
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
Step 3
While the pasta cooks, prepare the Alfredo sauce. Drain the soaked cashews and add them to a high-speed blender along with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy. Taste and adjust seasoning if necessary.
Step 4
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
Step 5
Add the vegan shrimp to the skillet and cook for about 3-4 minutes, stirring occasionally, until they are heated through.
Step 6
Pour the cashew Alfredo sauce into the skillet with the vegan shrimp, stirring to combine. Allow the sauce to simmer for 2-3 minutes until it slightly thickens.
Step 7
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Step 8
Garnish the pasta with fresh parsley and serve immediately. Enjoy your delicious Vegan Shrimp Alfredo Pasta!
Nutrition Facts
| Serving size | (1025.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1741.0 |
| Total Fat 87.1g | 0% |
| Saturated Fat 15.0g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3467.7mg | 0% |
| Total Carbohydrate 191.9g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 11.4g | |
| Protein 53.4g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 596.3mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 1756.0mg | 0% |
Source of Calories