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.
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.
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.
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.
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
20 minPrep Time
15 minCook Time
35 minTotal Time
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!
Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals
someone’s very excited for dada’s halloween themed birthday party. ☠️ my new favorite cheese plate 👻 a very happy happy birthday to lu (aka dada) and hope everyone has a safe and fun halloween weekend 🎃...
I'm coming at you with some more fall/winter inspired work lunch salad ideas! 🙏🏼 if you're in a salad rut, you'll love this KALE, BRUSSELS SPROUTS & CHILI ROASTED SWEET POTATO SALAD with pepitas, pomegranates, and avocado.🍠🥑 there's some cotija cheese in there too, and I used a creamy cilantro lime dressing. 🤤
what's your go-to lunch salad you make when you're working from home? I'd love some ideas! 👇🏼👇🏼
#whatsforlunch #desklunch #notasaddesklunch #workingfromhome #lunchideas #healthylunchideas #saladsofinstagram #glutenfreesalad #vegetariansalad #feedfeed...
testing out our halloween costumes today 👽 🤓 what are the chances they'll actually keep these on? 🙈
we're being the "@blippi goes to space" episode for halloween this year (luca is obviously Blippi, me and lu are astronauts and Roma is an alien!) 👨🏽🚀👩🏻🚀 luca was dead set on being Blippi, so we had to make it into a family costume and here we are!
what are you being for Halloween?! 🎃👻
#halloween #toddlerhalloweencostume #halloween2020 #familyhalloweencostume #blippiforhalloween #blippicostume #blippi...
it's like beef and broccoli but.... not! 😹 these TERIYAKI TEMPEH & ROASTED BROCCOLI RICE BOWLS 🍚 🥦 are exactly what you need on your meal plan this week! ✍🏼
speaking of meal plans, mine is live on stories! I really struggled to get creative this week, I've been in a recipe funk lately. I'd love to hear one meal you're making this week that you're excited about - leave it below for inspiration (for me and for everyone else reading the comments!) 👇🏼👇🏼
#vegetariandinnerideas #vegetariandinner #tempeh #teriyaki #easydinnerideas #dinnerideas #feedfeed #healthydinner...