Cashews are the base of this delicious shrimp pasta dish. Blending the nuts helps thicken the sauce and provides creaminess! Straining the cashew mixture removes any unwanted large pieces. Chopped rosemary adds freshness to break through the creaminess of the dish.
- 8 ounces linguine
- 1 cup vegetable broth
- ½ cup cashews
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced fresh button mushrooms
- 3 cloves garlic minced
- ½ teaspoon finely chopped fresh rosemary
- ½ cup whole milk
- 1 tablespoon soy sauce
- 1 pound large raw shrimp 21 to 25 count, peeled and deveined
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon crushed red pepper
Bring a large pot of water to boil. Add linguine and cook al dente according to package directions. Drain and set aside.
Meanwhile, add broth and cashews to a blender. Blend until smooth, 15 to 20 seconds. Pour through a fine-mesh strainer into a small bowl (discard any solids).
Heat oil in a large high-sided skillet over medium-low heat. Add mushrooms, garlic and rosemary; cook, stirring frequently, until the mushrooms are tender and the garlic is fragrant, 2 to 3 minutes. Add the cashew mixture, milk and soy sauce. Bring to a boil over medium heat; reduce heat to medium-low and simmer, stirring frequently, until the sauce has thickened, 4 to 5 minutes. Add shrimp; simmer, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Add the pasta; cook, stirring constantly, until completely coated in the sauce, about 1 minute. Top with Parmesan and crushed red pepper.
You can find more details about this recipe at eatingwell.com.