Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

Every week, when I grocery shop — well, I grocery shop almost every day, but I do a big grocery shop at least once a week.

Anyway, on that “big shop,” I always pick up the “staple” proteins (eggs, quinoa, chicken, shrimp and salmon.)

I usually buy my shrimp frozen, unless I know I’m going to be making it that night or the next for dinner.

I have a point, I promise.

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

More often than not, I buy the frozen kind. Then, it sits in my freezer forever. I always forget about it.

I don’t cook much with my freezer – I’m always cooking and having leftovers that if I froze anything, it would pile up immensely and I’d have to purchase a walk-in freezer.

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

Usually, I give leftovers to the doormen or I save them for Lu and me that night.

Long story short, I usually forget I have shrimp in the freezer and so, I never cook with it. But, I love shrimp! It’s seriously one of the most underrated proteins.

Shrimp are easy (and quick!) to cook, they’re relatively inexpensive and they absorb flavors really well, so it’s always a flavorful seafood.

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

In an effort to use my pantry and my freezer, I came up with today’s delicious recipe. Not only does it have the flavors from the cooked shrimp, but it has the subtle nuttiness of the sautéed parsnip and the freshness from the lemon-basil cashew cream.

In the summer, I’d switch this up by using zucchini noodles – the cashew cream would be lovely over zucchini noodles, especially with the lemon.

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

The parsnips really absorb the lemon-basil cashew cream sauce, so if you’re saving this as leftovers for the next day, you may want to save an extra couple tablespoons of the sauce to pour on top.

Okay, now back to check the freezer and see what else I can muster up.

Do you save a lot of meals in the freezer?

Nutritional Information & Recipe

Inspiralized

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

Yields 2

20 minPrep Time

15 minCook Time

35 minTotal Time

Save Recipe

Ingredients

  • olive oil cooking spray
  • 1 small garlic clove
  • 1 tablespoon minced shallots
  • 1.5 tablespoons extra virgin olive oil
  • 2 large parsnips, peeled, Blade C, noodle trimmed
  • salt and pepper, to taste
  • 12 medium shrimps, defrosted, deshelled, deviened
  • ½ teaspoon garlic powder
  • 1 half lemon, for spritzing
  • 1 tablespoon chopped parsley, to garnish
  • For the sauce:
  • 1/2 cup raw cashews, soaked for at least 2 hours in water
  • zest and juice from ½ lemon
  • salt and pepper, to taste
  • 1 large basil leaf
  • 6 tablespoons chicken broth

Instructions

  1. Place a large skillet over medium heat and coat lightly with cooking spray. Once heated, add in the garlic and shallot and cook for 2 minutes or until shallots soften. Pour the mixture into a food processor or high-speed small blender, along with the pre-soaked cashews, chicken broth, salt and pepper, basil and lemon zest and juice. Pulse until creamy and set aside.
  2. Place the large skillet back over medium heat and add in 1 tablespoon of the olive oil. Once oil heats, add in the parsnip noodles and season with salt and pepper. Cover and let cook for 5 minutes or until cooked to al dente. Once done, pour over the cashew sauce and let cook for 1-2 minutes or until warmed.
  3. Meanwhile, on another burner, set over another large skillet and add in the rest of the olive oil. Once oil heats, add in the shrimp and season with salt, pepper and garlic powder, tossing to coat both sides. Let cook for 2-3 minutes, flip and then cook another 2 minutes or until shrimp is opaque. Once done, spritz with lemon and remove from heat.
  4. Assemble the pasta: divide the parsnip noodles into two bowls, top with shrimp and garnish with parsley and serve immediately.
http://inspiralized.com/parsnip-noodles-with-lemon-basil-cashew-cream-sauce-and-garlic-shrimp/

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Comments

  1. YUM! Can’t wait to make this one!!

  2. i just came on your website to look for a parsnip noodle recipe and we have company coming tonight that only eat fish !

  3. OMG!!! This is definitely a keeper. You never cease to amaze me Ali :)

  4. Just curious about your use of cashews instead of dairy in a non-vegetarian dish.

  5. I LOVE shrimp. I rarely buy it because it is pretty expensive and not a sustainable fish. But this looks so amazing I am going to have to head to the store for shrimp this week!

    Thanks for sharing!

  6. Hmm, no shrimp – going to see if chicken will sub well.

  7. Cynthia Fleming :

    Delicious! A Keeper.

  8. This is such a beautiful and elegant dish! Love it!

  9. Sarah Fawcett :

    This sounds amazing, getting out of bed now (6am UK) to soak some cashew nuts so I can make the sauce before I go to work then all I need to do is put it all together tonight! Thanks for that, dinner sorted!

  10. I’m obsessed with your recipes :) Can’t wait for the cookbook to ship!

  11. This sounds wonderfully flavorful and easy! And yes, I use my freezer all the time! Eating for one, cooking for 2-4 makes for yummy planned-overs for ‘don’t feel like cooking’ days, and busy schedules, too. Plus I get a lot more variety in my diet that way, rather than days of leftover chili in the fridge syndrome.

  12. Making this tonight! May even shoot it, so gorgeous! Will report back… :)

  13. Ali, I made this last night and it is A-M-A-Z-I-N-G!!!! i cannot speak more highly of it. I’ve reposted it and been telling everyone about it. Maybe it’s because I’ve never made something with a nut sauce, but it tastes like it’s a million calories and it’s practically vegan! (sans the shrimp of course) I didn’t have parsnips so I sub’d with turnips and it still turned out amazing. The cashew sauce is simply divine. THANK YOU!!!

  14. soooo I made this tonight and i tried to double it ….. it did not look anything even remotely like the photo — BUT it was absolutely phenomenal !!!! it was sooooooo good and the lemon made it taste so fresh and springy even in the middle of winter…. it came together shockingly quick as well. i will def lower my expectations of my presentation and make this again because it was really delicious — makes me even more excited for your book coming out :)

  15. Made this last night and used king prawns instead of shrimp. So easy and the complete dish was amazing. Clean plates all round.

  16. Is the sauce cold?

  17. Friggin amazing!! A lil twist with faroe island salmon from Joe patties seafood in pensacola..and a lil avocado added to the sauce…I ordered ur cookbook sofaking excited

  18. I also used coconut oil…instead of olive oil…just cuz

  19. What do you soak the cashews in?

  20. This one is really good! I will be making it again!

  21. Should the cashews be unsalted or salted?

  22. I made this tonight. The noodles once covered with the sauce turned into a paste like mess. It tasted great with the shrimp on top but I had trouble downing the the sticky noodles . Any help? What did I do wrong?

    • I had the same problem! Made this for dinner tonight and the cashew cream was thick it was hard to choke down. I am def disappointed and know I did something wrong.

  23. Alessa Gonzalez :

    What other vegetable can be used instead of Parsnip?

  24. Made this tonight and it was absolutely delicious! One thing I am confused about is that when I went to enter the nutrition in my tracker, I calculated WAY more calories per serving (578) for these exact ingredients. Curious why your calculation was so much lower.

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