Parsnip Noodles with Cashew Sauce & Shrimp

16 35 425
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 2
Parsnip Noodles with Cashew Sauce & Shrimp
Health Rating

Ingredients


1 leaf Basil, fresh (for sauce)
1/2 cup Cashew nuts, raw (soaked for at least 2 hours in water, for sauce)
6 tbsp Chicken broth (stock) (for sauce)
1 1/2 tbsp Extra virgin olive oil (divided)
1 clove(s) Garlic
1/2 tsp Garlic powder
1/2 medium Lemon (for spritzing)
1/2 whole lemon(s) Lemon juice (for sauce)
1/2 whole lemon(s) Lemon peel (zest) (for sauce)
2 spray (about 1/3 second) Olive oil cooking spray
1 tbsp Parsley, Italian, fresh (to garnish)
2 parsnip(s) Parsnip (peeled, trimmed into noodles)
1/8 tsp Salt and pepper
1/8 tsp Salt and pepper (to taste, for sauce)
1 tbsp chopped Shallots (finely chopped)
12 medium Shrimp, raw (defrosted, deshelled, deveined)

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 by dividing the parsnip noodles into two bowls, top with shrimp and garnish with parsley and serve immediately.

Enjoy!

Nutrition Facts

Per Portion

Calories 425
Calories from fat 232
Calories from saturated fat 37
Total Fat 25.8 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 15.6 g
Cholesterol 46 mg
Sodium 335 mg
Potassium 711 mg
Total Carbohydrate 34 g
Dietary Fiber 6.9 g
Sugars 6.7 g
Protein 14.2 g

Dietary servings

Per Portion


Fruit 0.4
Meat 0.3
Meat Alternative 1.1
Vegetables 1.3

Energy sources


Pygal32%454.1211879683025148.030733514695355%331.5524227500381268.1634796781083313%344.1320015588114.9153623481876732%55%13%CarbohydratesFatProtein
Recipe from:
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