CAJUN SHRIMP PENNE (gluten free & dairy free)

This recipe is from the FREE 3-day gut friendly meal plan. Want the full plan? Get access here.

DIRECTIONS

1. Bring a medium pot of water to a boil and cook pasta according to package directions. Drain and set aside.

2. While the pasta cooks, add the cashews and water to a blender. Blend on high for about 1 to 2 minutes until very smooth. Set aside.

3. Meanwhile, add the shrimp to a bowl and toss with half the cajun seasoning and 1/3 of the oil. Set aside.

4. In a cast-iron skillet over medium heat, add 1/3 of the oil along with the asparagus and salt. Cook, flipping the asparagus pieces often, until bright green and still crisp but fork-tender, about 4 minutes total. Remove and set aside.

5. In the same cast iron pan, over medium heat, add the shrimp and cook for 3 to 4 minutes, flipping halfway through, until cooked through. Remove and set aside.

6. Add the remaining 1/3 of the oil to the cooked pasta. Over medium-low heat, add the garlic and cook for 30 seconds, until fragrant. Add the tomatoes and remaining cajun seasoning and stir to combine. Allow it just to get warm, about 1 to 2 minutes, then add the cashew cream, pasta and asparagus to the pot. Toss to combine. Divide onto plates, top with shrimp, parsley and season with salt and pepper. Enjoy!

INGREDIENTS

4 cups Quinoa Penne

2/3 cup Cashews (soaked for 1 hour, drained, rinsed)

2/3 cup Water

1 lb Shrimp (large, peeled, deveined)

3 tbsps Cajun Seasoning (divided)

1/4 cup Extra Virgin Olive Oil (divided)

1 1/2 cups Asparagus (trimmed, cut into bite-sized pieces)

1/2 tsp Sea Salt (divided)

2 Garlic (clove, minced)

2 cups Fire Roasted Diced Tomatoes

1/2 cup Parsley (chopped finely)

Sea Salt & Black Pepper (to taste)