Indulge in the vibrant flavors of our Squash and Lemon Garlic Shrimp Pasta, a delightful blend of freshness and richness in every bite.
This dish combines tender, succulent shrimp with the zesty brightness of lemon and the aromatic allure of garlic,
all intertwined with strands of perfectly cooked pasta. Adding a touch of earthiness and a hint of sweetness,
roasted squash takes center stage, balancing the dish with its soft texture and caramelized edges.
Ingredients:
For the Sauce;
- 1/ 2 cup cooked butternut squash
- 1/ 4 cup cashew butter
- 2 cloves garlic 1/ 4 cup olive oil
- 1 1/ 2 tablespoons lemon juice
- 1 1/ 2 tablespoons nutritional yeast 1 teaspoon salt
- 1/ 2 teaspoon black pepper dash paprika
For Serving Oil;
- 2 bell peppers, chopped
- 2 zucchini, chopped
- 2 carrots, peeled and chopped
- 1 pound chickpea pasta, cooked according to package directions
For the Shrimp 1 pound thawed, peeled shrimp
- 1/ 2 teaspoon salt
- 1 1/ 2 tablespoons ghee
- 3 cloves garlic, minced
- 1/ 2 teaspoon black pepper
- 3 tablespoons lemon juice
- 1 1/ 2 tablespoons coconut aminos
- 1/ 4 cup fresh parsley
Method:
Step 1 ; To make the sauce: Blend all ingredients with 1/3 cup water until smooth. Step 2 To make the shrimp: Toss the shrimp and salt. Heat ghee in a large pan over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add shrimp and sauté for 2 minutes, then stir in black pepper, lemon juice and coconut aminos. Toss shrimp to coat, reduce heat and cook for 3 minutes until liquid is reduced. Step 3 Turn off heat and toss with parsley. Add to sautéed vegetables. Step 4 To make the vegetables: Heat oil in a large pan over medium. Sauté peppers, zucchini and carrot until softened. Set aside. Step 5 Toss pasta, vegetables and shrimp with sauce. Divide into bowls to serve