Dairy Free Creamy Garlic Shrimp Pasta
A creamy, satisfying pasta dinner with a bright finish and plenty of savory appeal. It is an easy choice for a special weeknight meal.
Ingredients
For The Pasta
- 12 oz Linguine
- 1 lb Large Shrimp, Peeled And Deveined
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 2 tbsp Olive Oil
For The Sauce
- 1 tbsp Dairy Free Butter
- 6 Garlic Cloves, Minced
- 1/2 cup Dry White Wine
- 1 cup Full-Fat Coconut Milk
- 1/4 cup Nutritional Yeast
- 1 tbsp Lemon Juice
- 1/2 tsp Crushed Red Pepper
- 1/2 cup Reserved Pasta Water
- 2 tbsp Fresh Parsley, Chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente, then reserve 1 cup pasta water and drain.
- Pat the shrimp dry and season with salt, pepper, and paprika.
- Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side until pink and just cooked through. Transfer them to a plate.
- Reduce the heat to medium and melt the dairy free butter. Add the garlic and cook for 30 seconds.
- Pour in the white wine and simmer for 2 minutes, then add the coconut milk, nutritional yeast, lemon juice, and red pepper. Simmer for 3 to 4 minutes.
- Add the linguine and 1/4 cup pasta water to the skillet. Toss until the sauce coats the pasta, adding more pasta water as needed.
- Return the shrimp to the skillet, toss gently, and garnish with parsley before serving.
Nutrition
Serving: 1servingCalories: 628kcalCarbohydrates: 69gProtein: 34gFat: 24g