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

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2

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

  • 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.