If you love creamy pasta but need to skip the dairy, this cajun shrimp alfredo is going to be your new favorite.

The sauce is rich and smooth, with a little kick from the cajun seasoning, and the shrimp cook up in just a few minutes.

The secret is soaked cashews blended into a silky sauce. No cream, no milk, and you honestly won’t miss them.

This whole thing is dairy free, which matters a lot if you are avoiding dairy but still want that thick and comforting alfredo feel.

I make this when I want something that feels a bit special but doesn’t take all night. It comes together in one skillet and tastes like a treat.

Why This Recipe Is a Keeper

Creamy Without Dairy – Blended cashews and broth create a silky Alfredo sauce with rich, comforting flavor.

Bold Cajun Flavor – Cajun seasoning adds savory spice to the creamy sauce and juicy shrimp without overpowering them.

Tender Shrimp – Quick cooking keeps the large shrimp tender and pleasantly firm in every bite.

Silky Smooth Sauce – Soaked cashews blend beautifully, while starchy pasta water creates a glossy coating.

Here’s What You’ll Need

For the Shrimp

1 1/2 lb Large Shrimp, peeled and deveined
2 tsp Cajun Seasoning
2 tbsp Olive Oil

For the Alfredo Sauce

1 cup Raw Cashews
1 1/2 cups Hot Chicken Broth
1/3 cup Nutritional Yeast
3 cloves Garlic, minced
2 tbsp Dairy Free Butter
1 tsp Dijon Mustard
1 tbsp Fresh Lemon Juice
1 tsp Cajun Seasoning
1 tsp Salt
1/2 tsp Black Pepper

For Serving

12 oz Fettuccine
1 cup Reserved Pasta Water
2 tbsp Chopped Fresh Parsley

How to Make It

Step 1

Soak the cashews in boiling water for 20 minutes, then drain. Blend them with the hot chicken broth, nutritional yeast, dijon, lemon juice, 1 teaspoon cajun seasoning, salt, and pepper for 2 full minutes until glassy smooth.

Step 2

Toss the shrimp with 2 teaspoons cajun seasoning until evenly coated. Bring a large pot of salted water to a boil for the pasta.

Step 3

Heat the olive oil in a large skillet over medium high heat and sear the shrimp for 90 seconds per side until pink and just opaque. Move them to a plate immediately so they do not overcook.

Step 4

Cook the fettuccine until al dente, reserving 1 cup of the starchy pasta water before draining.

Step 5

Lower the skillet to medium, melt the dairy free butter, and cook the garlic for 45 seconds until fragrant. Pour in the blended cashew sauce and scrape up the spiced bits left from the shrimp.

Step 6

Simmer the sauce for 3 to 4 minutes until it thickens, then loosen it with pasta water a splash at a time until it pours in a smooth ribbon.

Step 7

Add the drained fettuccine and toss until every strand is coated, then fold the shrimp back in with any juices. Top with parsley and serve straight from the skillet.

Recipe Tips

Blend the Cashews Until Completely Smooth

Soak the cashews for the full 20 minutes and blend them while the chicken broth is still hot. A high speed blender gives the sauce the smoothest texture, but any blender can work with enough time.

Blend for 2 full minutes, then rub a small amount of sauce between your fingers. If it feels grainy, keep blending in 30 second intervals until it feels completely creamy.

Check the Seasoning for Salt

Cajun seasoning, chicken broth, and nutritional yeast can all contain different amounts of salt. I recommend using low sodium broth so you have more control over the final flavor.

Blend the sauce with only part of the listed salt at first. Taste it after it simmers, then add the remaining salt only if needed.

Dry the Shrimp Before Seasoning

Pat the shrimp very dry with paper towels before adding the Cajun seasoning. Extra moisture keeps the shrimp from developing a flavorful golden surface in the skillet.

Make sure the skillet and olive oil are fully heated before adding the shrimp. If your skillet is not wide enough to hold them in one layer, cook them in two batches so they cook evenly.

What to Make Next