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The weekend taste meets with the night of the night: 30 minutes Tuscan style shrimp paste! Is creamy, Without dairy The dish is rich, garlic and full of bright tomato flavor.
It is impressive enough to surprise the guests, but simple enough for you to want to do it again and again! Let us show you how it is done!
How to make shrimp paste without dairy
This easy shrimp paste begins cooking your favorite pasta (we like gluten -free fettuccine) and soaking some anacardos for creaminess without dairy.
Then comes the perfectly cooked shrimp! The trick is to saute shalotes, garlic and red pepper flakes to obtain flavor, then add raw shrimp and cook until they are pink and slightly curled up. The moment will depend on the size of the shrimp and other factors, but we find 2 minutes per side It is usually the magical number of tender shrimp, completely cooked and non -gomos.
Then it is in the brilliant and creamy tomato sauce! Inspired by our creamy foods of creamy white and fans of fans, cherry tomatoes are cooked with white wine, red pepper flakes and salt until the tomatoes are soft and burst.
Then we add homemade anacardos cream and the sauce becomes creamy and develop a thick and luxurious texture.
Finally, add your cooked paste, decorate with fresh parsley or basil, and dinner is served!
We can’t wait for this shrimp paste! Is:
Creamy
Bright
Cool
Rich
Tasty
Dildo
And easy to do!
This dish is satisfactory on its own or combined with sauteed vegetables, roasted broccoli, green salad or garlic bread.
More pasta recipes without dairy
If you try this recipe, let us know! Leave a comment, qualify and not forget to label a photo @minimalistbaker on Instagram. Health, friends!
Portions 4 Portions
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Anacardos cream
- 1/2 cup Raw anacardos, soaked
- 1 ¼ cup water (more to soak anacardos)
PASTA
- 1 (8 oz.) Box fettuccina or spaghetti (We like jovial fettuccina // Ensure gluten without necessary)
- 1 lb raw shrimp*, peeled and discarded with eliminated tails (Discreet and dries if it is frozen*)
- 2 Tablespoon olive oil
- 2 half Chalotes, chopped (2 shalots produce ~ 80 go 1/2 cup)
- 6-8 Middle clove garlic, chopped (6-8 teeth garlic yield ~ 1/4 cup or 50 g)
- 3/4-1 teaspoonful Red pepper flakes
- 5 Cups Cherry tomatoes, whole left
- 3/4 cup dry white wine (We like a lighter target like Sauvignon Blanc // or sub water)
- 3/4-1 teaspoonful sea salt (more more for taste)
- 1/2 cup chopped fresh parsley (or basil)
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Add anacardos to a heat-proof bowl and cover with hot water for at least 1-2 inches. Let you paper while starting with everything else. Soaking makes anacardo cream with neutral and more creamy flavor, but (in a hurry) it can omit this step if you use a powerful blender such as a nutribus or vitamix.
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It carries a large pot of boiling water. Once boiling, add your pasta and cook according to the package instructions.
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If you use frozen shrimp, see the notes to see the defrosting instructions.
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Meanwhile, heat a large pan over medium heat. Once hot, add olive oil, shalots and garlic and cook for 3-4 minutes until they soften. Add the red pepper flakes and cook until they are fragrant (~ 1 minute). Add the shrimp and cook for 1-3 minutes on each side, until pink are turned and curved (2 minutes per side is usually perfect!). They will cook quickly and cook time will depend on how hot your pan is. We like to let them snuggle completely on the first side, then turn and cook until the bottom is pink. To avoid cooking, you want them to have a vibrant pink color (not translucent) and feel firm when they are drilled with a fork, but avoid cooking excessively or they will be gummy! Remove the shrimp from the pan, place them on a plate and reserve.
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Add cherry tomatoes, white wine and salt to the same pan (relatively empty) (okay if the shalots and sauteed garlic remain). Cover and cook over medium-high heat for 5-10 minutes or until the tomatoes have exploded.
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Meanwhile, make anacardo cream. Drain the anacardos and add them to a high speed blender with the water. Mix until it is soft and creamy.
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Remove the tomato lid and use the back of your spoon or spatula to break them down even more. Turn the fire half-low and add the Anacardo cream. Let the sauce cook for about 2 more minutes. Try and adjust the taste as necessary, adding more salt for the general flavor or the red pepper flakes for heat. Add the shrimp again to the mixture and stir to cover. Turn off the fire and add the chopped parsley (or basil) and cooked pasta (stay separate if you prepare in advance).
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Serve immediately adorned with Parmesan cheese without dairy, red pepper or parsley flakes and/or basis (all optional). Better served better, but it can be stored in a hermetic container in the refrigerator for up to 2-3 days. Not friendly with the freezer.
*To quickly defrost frozen shrimp, place it in a strainer and run cold water on it for 3 minutes, until it is no longer frozen. If it does not defrite it (soft) after 3 minutes, let soak in cold water for 20-30 minutes, verifying and replacing the water after 5-10 minutes. Once defrosted, drain and dry with a paper towel.
*This dish combines well with roasted broccoli, red pepper and onion. To prepare vegetables, 1 broccoli head in floretes, 1/2 red pepper in 2 -inch parts and 1/4 onion into 1/2 inches slices. Add to a baking sheet lined with parchment and mix with 1 tablespoon of olive oil. Sprinkle generously with garlic powder, salt and black pepper. Bake at 400 f (204 c) for ~ 15 minutes, until the vegetables are tender and golden at the edges.
*Inspired by our creamy Italian food from the white bean pan.
*Nutritional information is an approximate estimate calculated with fettuccina of brown rice Jovial, the least amount of red pepper flakes and without optional ingredients.
Service: 1 service Calories: 535 Carbohydrates: 62.9 gram Protein: 29.7 gram Fat: 16.4 gram Saturated fat: 23 gram Polyunsaturated fat: 2.2 gram Monounsaturated fat: 8.9 gram Trans fat: 0 gram Cholesterol: 175 mg Sodium: 1148 mg Potassium: 1024 mg Fiber: 5.8 gram Sugar: 8.1 gram Vitamin A: 722 IU Vitamin C: 30 mg Calcium: 127 mg Iron: 3.3 mg
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