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

gluten freepaleoseafood
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


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

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 2


  • 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


  • 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.
  • 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.
  • 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.
  • Assemble the pasta: divide the parsnip noodles into two bowls, top with shrimp and garnish with parsley and serve immediately.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Stacy says:
YUM! Can't wait to make this one!!
laurie says:
i just came on your website to look for a parsnip noodle recipe and we have company coming tonight that only eat fish !
Rocky says:
OMG!!! This is definitely a keeper. You never cease to amaze me Ali :)
Maggie says:
Just curious about your use of cashews instead of dairy in a non-vegetarian dish.
Soaked cashews make a CREAMY sauce without dairy :)
katie @ RAR says:
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!
Peggy Bechko says:
Hmm, no shrimp - going to see if chicken will sub well.
Sarah says:
Let me know how it goes, I can't eat seafood
Anonymous says:
Just made it with chicken and it was amazing!!!
Cynthia Fleming says:
Delicious! A Keeper.
This is such a beautiful and elegant dish! Love it!
Sarah Fawcett says:
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!
Thanks, Sarah!!
Sarah Fawcett says:
Officially THE nicest thing I've eaten this week yummy
jillconyers says:
I'm obsessed with your recipes :) Can't wait for the cookbook to ship!
Chris W says:
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.
Brannon says:
Making this tonight! May even shoot it, so gorgeous! Will report back... :)
Anonymous says:
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!!!
laurie says:
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 :)
Vicky Woods says:
Made this last night and used king prawns instead of shrimp. So easy and the complete dish was amazing. Clean plates all round.
Hayley says:
Is the sauce cold?
Annie says:
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
Annie says:
I also used coconut oil...instead of olive oil...just cuz
Anonymous says:
What do you soak the cashews in?
Anonymous says:
This one is really good! I will be making it again!
Holly says:
Should the cashews be unsalted or salted?
Holly says:
Ok, nevermind. Raw cashews are unsalted. Oops!
Judy Poss says:
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?
Anonymous says:
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.
Alessa Gonzalez says:
What other vegetable can be used instead of Parsnip?
Ashley says:
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.
Anonymous says:
Same here... and the carb content is way more than listed above.
Pingback: Seasoning Blog
KK says:
I was thinking of doing a side of bacon wrapped asparagus. Any other suggestions for sides? Hosting a Whole30 dinner tomorrow night! Thanks!
Kathy says:
This is absolutely delicious!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you