Dairy-Free Shrimp Pasta Alfredo

Easy, dairy-free shrimp pasta alfredo! Made with a 15-minute cashew alfredo sauce, zucchini noodles, pasta, and shrimp. A comforting, healthy weeknight dinner that’s easily made gluten-free.

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I originally had the idea for this dairy-free shrimp pasta alfredo to celebrate Valentine’s Day, but it’s so easy that it’s weeknight-approved too! I love creamy, cashew-based sauces but most recipes require you to soak the cashews overnight… which I never remember to do. For this recipe, you simply boil the raw cashews and then allow them to soak for just 15 minutes – the perfect amount of time to get the rest of the dish ready.

I’m not personally dairy-free or vegan, but I love experimenting with dairy-free recipes. This cashew alfredo sauce is a new favorite of mine because it’s so easy, flavorful, and pantry-friendly. While it doesn’t taste exactly like real alfredo, it definitely satisfies creamy pasta cravings. If you’re new to nutritional yeast, welcome! It’s a 100% all-natural inactive yeast, which is rich in B vitamins and has a pleasant, mild cheesy flavor. You can get it here, many well-stocked grocery stores, and at Trader Joe’s.

Let’s talk pasta! I made this dairy-free shrimp pasta alfredo with half zucchini noodles and half pasta. I wanted to add some vegetables to the dish (fiber! nutrients!) but, if I’m being honest, straight-up zucchini noodles just don’t do it for me. Half and half is the perfect compromise. That being said, for a lower carb option, feel free to use all zucchini noodles (store-bought or spiralized at home) or, for a heartier version feel free to use all pasta.

I used the gluten-free brown rice and quinoa pasta from Trader Joe’s, but I also love this chickpea pasta and this brown rice pasta for gluten-free options. Of course, any pasta will work!

If you tried this Dairy-Free Shrimp Pasta Alfredo any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!

Dairy-Free Shrimp Pasta Alfredo

★★★★★ 5 from 1 reviews

• Author: Ally Milligan
• Prep Time: 20 Minutes
• Cook Time: 25 Minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Sauté
• Cuisine: Italian-Inspired
• Diet: Gluten Free

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Description

Easy, dairy-free shrimp fettuccine alfredo! Made with a 15-minute cashew alfredo sauce, zucchini noodles, pasta, and shrimp. A comforting, healthy weeknight dinner that’s easily made gluten-free.

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Ingredients

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Dairy-Free Alfredo Sauce

• 1 cup raw, unsalted cashews
• 2 garlic cloves
• juice of half a large lemon
• 2 tablespoons nutritional yeast
• 1 heaping teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 3/4 cup water

Shrimp and Pasta

• 6 oz pasta (see notes)
• extra virgin olive oil
• 1 lb peeled and deveined shrimp
• 2 garlic cloves, minced
• pinch of red pepper flakes, optional
• 8 oz zucchini noodles, optional (see notes)
• parsley, for garnish

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Instructions

Make the Alfredo Sauce

1. Fill a small saucepan with water and add the cashews. Bring to a boil and then immediately turn off the heat and cover. Allow to sit for 15 minutes to soak the cashews.
2. Drain the soaked cashews.
3. Add the drained cashews, garlic, lemon juice, nutritional yeast, onion powder, salt, pepper, and 3/4 cups of water to a high-speed blender and blend until smooth and creamy. Set aside.

Cook the Remainder of the Dish

1. Cook the pasta according to package instructions.
2. While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 3-5 minutes. Add the garlic and optional red pepper flakes and cook a few minutes more. Add the zucchini noodles, if using, and sauté until just beginning to soften and turn the heat down to low.
3. Once the pasta is done, drain and add it to the large skillet with the shrimp and zucchini noodles. Give everything a good stir.
4. Add the dairy-free alfredo sauce to the skillet (I used almost all of it – start with half and work your way up). Gently stir so that everything is coated in the sauce and season with salt to taste.
5. Serve with chopped parsley for garnish, if desired!

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Notes

Pasta and Zucchini Noodles. I like the half and half combo but feel free to use just one or the other! If using only pasta, cook 8 oz of pasta. If using only zucchini noodles, you’ll need about 24 oz of zucchini noodles (about 3 zucchini spiralized).

Keywords: dairy-free alfredo, dairy-free shrimp alfredo, healthy shrimp alfredo sauce, vegan alfredo sauce

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