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.


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


this is my third time packing a hospital bag, and I've never packed it this early buttttt with identical (mono-di) twins, they tend to come early, so I'm prepared! plus, with everything going on with my toddlers (sleep regressions, potty training, childcare shifts), the last thing I need to worry about is being ready for the hospital. 🥴 🏥⁣

so what's in my bag? 🎒 pretty much the same as my bag with Roma, with a few tweaks for twins. here's the list, in case you're packing yours and want a good base: ⁣

to note: some of the larger & last-minute items I write on a sticky note 🟨 and place it on top of the bag, so I remember and if Lu has to grab my bag, he knows what to add last minute! ⁣

Photo ID & Insurance card⁣
~ Wireless speaker⁣
~ Snacks for post-partum recovery⁣
~ Blanket & pillow⁣
~ Sleep gown & robe⁣
~ Nursing pillow⁣
~ Flip flops for shower⁣
~ Going home outfit (maternity sweats and nursing tank)⁣
~ Extra long iPhone charging cord⁣
~ @fridamom Peri Bottle⁣
~ Charged handheld fan⁣
~ Sleep mask⁣
~ Reuseable water bottle⁣
~ Grip socks⁣
~ Newborn going home outfit x 2⁣
~ Newborn sleep gown x 2⁣
~ Short-sleeve onesie x 2⁣
~ Top knot caps x 2⁣
~ Swaddle blankets x 2⁣
~ Velcro swaddle (@theollieworld) x 2⁣

DOPP KIT (all travel-sized)⁣
~ Face moisturizer⁣
~ Shampoo & conditioner⁣
~ Body wash⁣
~ Toothbrush & toothpaste⁣
~ Deodorant⁣
~ Hair ties⁣
~ Dry shampoo⁣
~ Glasses & contact lenses⁣
~ Nipple cream⁣
~ Facial wipes⁣
~ Body wipes⁣
~ Lip balm⁣
~ Hair band⁣

TWIN MAMAS - anything I'm missing?! 👇🏼👇🏼 #twinpregnancy #hospitalbag #31weekspregnantwithtwins #monoditwins #twinpregnancy #pregnantwithtwins #31weekspregnant #expectingtwins #identicaltwins #identicaltwinpregnancy ⁣


we're a month into summer and the zucchinis are LARGE. 👏🏼 they grow like weeds this time of year and there's only so much zucchini bread, soup, and fritters you can make - time to spiralize them! if you're new to spiralizing and not sure the best way to approach cooking spiralized zucchini, here are my top 3 ways to cook zoodles 👇🏼👇🏼👇🏼⁣

1️⃣ SAUTÉ -  this is my favorite way to enjoy zoodles. toss them over medium-high heat until al dente (with or without cooking oil.) the moment you notice them getting soggy, remove them from heat, drain into a colander, and pat dry. I recommend pouring a sauce on top instead of tossing with a sauce, to avoid extra wateriness. I LOVE a bolognese over zoodles.⁣

2️⃣ SIMMER - zucchini noodles don't get soggy in soups, they cook evenly and they are an easy way to add veggies into soups. just add them to the end of the cooking process (3 minutes is all you need to simmer until al dente.) think chicken "zoodle" soups and "zoodle" ramens! ⁣

3️⃣ RAW - you can eat zucchini raw! in the summertime, there's nothing better than a cold zoodle salad, and I love simple pesto zucchini noodles or you can try an Asian-inspired Thai dressing like a peanut sauce.⁣

what are YOUR favorite ways to enjoy zoodles?! #zoodles #zucchininoodles #spiralizedzucchini #zucchinirecipes #spiralizerrecipes #spiralizerrecipe #spiralizer

do these veggies make my belly look big? 😛🤰🏻 🧅🥒🍅 be honest! #29weekspregnantwithtwins #monoditwins #twinpregnancy #pregnantwithtwins #29weekspregnant ...

I'll admit, it's been a minute since I posted a spiralized zucchini meal on here, so I'm throwing it back (and bringing it back!) with this MEDITERRANEAN CHICKEN with SPIRALIZED VEGETABLES 🍅, originally made for the blog by my friend @skinnytaste! 🙏🏼⁣

I love the simplicity of this zoodle dish, it's one of those "what the heck am I going to make for dinner tonight?!" 🤔 kind of meals. you can bulk this up with some grains or some grilled potatoes, too!⁣

search the blog for the recipe! 🖥️⁣

#skinnytaste #zoodles #zucchininoodles #spiralizer #spiralized #spiralizedrecipes #spiralizerrecipes #zucchinipasta #lowcarbmeals #lowcarbrecipes #easymeals #easyrecipes #easydinnerideas