clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dairy-free alfredo sauce over shrimp and noodles in a cast-iron pan.

Dairy-Free Shrimp Pasta Alfredo

  • 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


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.



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


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!


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