Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp
Try this Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp recipe.
Try this Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp recipe.
- salt and pepper to taste
- for the sauce:
- 1 tablespoon chopped parsley to garnish
- olive oil cooking spray
- 1.5 tablespoons extra virgin olive oil
- 1/2 easpoon garlic powder
- 1 small garlic clove
- 1 tablespoon minced shallots
- 2 large parsnips peeled blade c, noodle trimmed
- 12 medium shrimps defrosted deshelled, deviened
- 1 half lemon for spritzing
- 1/2 cup raw cashews soaked for at least 2 hours in water
- zest and juice from 1/2 lemon
- 1 large basil leaf
- 6 tablespoons chicken broth
- Carbohydrate 18.6383700017127 g
- Cholesterol 172.499999854177 mg
- Fat 56.977659970729 g
- Fiber 2.75095002937317 g
- Protein 48.7001299640908 g
- Saturated Fat 13.9456767416218 g
- Serving Size 1 1 Serving (312g)
- Sodium 245.534322781789 mg
- Sugar 15.8874199723396 g
- Trans Fat 3.85289049751436 g
- Calories 779 calories
Step-by-step
- 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.
A Busy Mom's Delight: Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp
Life as a working mom is a whirlwind. Between school runs, work deadlines, and trying to squeeze in some semblance of a social life, finding time to cook a healthy and delicious meal often feels impossible. But believe me, it doesn't have to be! This recipe for Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp is a testament to that. It's quick, flavorful, and impressive enough to serve to guests, yet simple enough to whip up on a weeknight after a long day. The vibrant colors alone make it a feast for the eyes, and the taste? Oh, the taste is pure bliss.
I stumbled upon this recipe while browsing through a food blog (I can't remember which one – I bookmark hundreds!), and it immediately caught my attention. The combination of earthy parsnips, creamy cashew sauce, and succulent shrimp sounded too good to pass up. And it delivered! The parsnips, spiralized into noodles, provide a unique texture and subtle sweetness that balances perfectly with the tangy lemon and fragrant basil. The cashew cream sauce is incredibly rich and satisfying, a healthy alternative to heavy cream-based sauces. The garlic shrimp adds a touch of elegance and protein, completing this dish beautifully. Best of all, it’s mostly prep work, then quick cooking – perfect for my busy schedule.
Why this recipe is a lifesaver for busy moms:
- Quick and easy: The entire recipe can be prepared in under 30 minutes.
- Healthy and nutritious: Packed with protein, fiber, and healthy fats.
- Delicious and satisfying: The flavors are incredible, leaving you feeling full and happy.
- Versatile: You can easily adjust the ingredients to suit your preferences or what you have on hand.
- Impressive presentation: This dish looks elegant, perfect for a dinner party or a special occasion.
I usually double the recipe and save half for lunch the next day. This is a recipe I've made countless times, and it never fails to impress. It’s become a family favorite, and I hope it becomes yours, too. So next time you're short on time but craving a delicious and healthy meal, give this recipe a try. You won't be disappointed!
Tips and Variations:
- Prep ahead: Soak the cashews and prep the parsnips the night before to save time.
- Substitute ingredients: Feel free to substitute the shrimp with chicken, tofu, or even leave it out for a vegetarian option.
- Spice it up: Add a pinch of red pepper flakes to the cashew sauce for a little heat.
- Add vegetables: Toss in some spinach, broccoli, or zucchini with the parsnips for extra nutrients.
- Make it a complete meal: Serve with a side of crusty bread or a simple salad.
This recipe is more than just a meal; it's a testament to the fact that healthy, delicious food doesn't have to be complicated or time-consuming. It's a small act of self-care in a busy life, and trust me, you deserve it.
