Lykkers, does your weeknight dinner need a gourmet glow-up? Imagine plump shrimp nestled in ribbon-like pasta, all swathed in a velvety tomato sauce so rich you'll swear it's cream-based.
This Tuscan-inspired marvel uses a brilliant cashew technique to create dairy-free decadence that comes together faster than takeout. Let's unlock restaurant elegance in your kitchen!
The Soul of Tuscan Simplicity
True to Central Italy's culinary ethos, this dish celebrates minimal ingredients with maximum flavor impact. We harness the natural sweetness of sun-ripened cherry tomatoes that collapse into jammy perfection, while garlic and shallots form an aromatic foundation.
The star innovation? Raw cashews, transformed through soaking and blending into a satiny emulsion that mimics heavy cream's lushness without dairy. A fresh herbs add a garden-picked finish. It's comfort food reimagined—light yet deeply satisfying.
Ingredient Spotlight: Why Quality Matters
Cashews: Opt for raw, unsalted nuts. Their neutral canvas absorbs flavors while releasing natural oils for creaminess. Avoid roasted varieties—they overpower the sauce.
Shrimp: Choose wild-caught, 26/30 count shrimp (26–30 per pound). Their sweet brininess and quick-cooking nature prevent rubberiness. Pat dry thoroughly for the perfect sear!
Tomatoes: Mixed heirloom cherry tomatoes offer visual appeal and complex sweetness. Sub grape tomatoes if needed—but avoid canned varieties.
Gather Your Tools & Ingredients
Equipment:
- High-powered blender
- 12-inch stainless steel or cast-iron skillet
- Pasta saucepan with colander
Cashew Cream Base:
- ½ cup (70g) raw cashews
- 1¼ cups (300ml) boiling water
Pasta & Shrimp Ensemble:
- 8 oz (225g) fettuccine (DeLallo gluten-free or bronze-die semolina)
- 1 lb (450g) raw shrimp, peeled, deveined, patted bone-dry
- 2 tbsp (30ml) extra olive oil (Colavita recommended)
- 2 medium shallots, finely diced (80g – about ½ cup)
- 6–8 garlic cloves, minced (¼ cup – measure after mincing)
- ¾ tsp crushed red pepper flakes (add ¼ tsp more for heat lovers)
- 5 cups (750g) cherry tomatoes
- 1 tbsp (15ml) fresh lemon juice
- ¾–1 tsp fine sea salt (start with ¾ tsp)
- ½ cup (15g) fresh basil, chiffonade-cut
Garnishes:
- Lemon zest curls
- Vegan parmesan (Violife or homemade almond parm)
- Extra basil leaves
Crafting Your Masterpiece: Step-by-Step
1. Cashew Alchemy (Start First):
- Pour boiling water over cashews. Soak 20 minutes until plump.
- Drain, then blend with 1¼ cups fresh hot water for 60 seconds until glossy-smooth.
2. Pasta Perfection:
- Salt pasta water generously (1 tbsp per quart). Cook fettuccine 1 minute less than package directs.
- Reserve ½ cup (120ml) starchy pasta water—this golden liquid thickens sauces!
3. Aromatic Foundation:
- Heat olive oil in skillet over medium-low. Sauté shallots 2 minutes until translucent.
- Add garlic + pepper flakes. Cook 60 seconds until fragrant (do not brown!).
4. Shrimp Symphony:
- Increase heat to medium-high. Arrange shrimp in one layer.
- Sear 90 seconds per side until edges caramelize and flesh turns opaque.
- Immediately transfer to plate (overcooking = rubber!).
5. Tomato Tango:
- In same skillet, combine tomatoes, lemon juice, and ¾ tsp salt.
- Cover, simmer 6 minutes until tomatoes blister. Uncover, crush ⅓ with spatula.
- Cook 3 more minutes until sauce thickens slightly.
6. Velvet Unification:
- Reduce heat to low. Whisk in cashew cream until seamlessly integrated.
- Slide shrimp and basil into sauce. Gently fold to coat.
- Add pasta directly from colander. Toss with tongs, adding reserved pasta water 1 tbsp at a time until sauce clings like silk.
Artful Presentation & Pairings
Twirl pasta into nests using tongs and a carving fork. Drape shrimp over top. Finish with:
- Zest from ½ lemon
- Basil confetti
- Vegan parmesan snow
Perfect Partners:
- Garlic-Sautéed Broccolini: Sauté 8 minutes with olive oil + 3 minced garlic cloves.
- Cannellini Bean Salad: Toss rinsed beans with lemon juice, chopped parsley, and capers.
- Crusty Artisan Bread: For swiping up every drop of sauce (Gluten-free: Schär baguette).
Lykkers, this pasta is your passport to Tuscany without leaving home! The creamy-tangy sauce hugging each strand, the sweet pop of tomatoes, and garlic-kissed shrimp create pure magic. Now we'd love to hear: What's your twist? Did you add artichokes, swap in scallops, or spike it with smoked paprika? Share your culinary adventures below!
