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Shrimp Alfredo with Spinach Recipe

A rich, creamy vegan Alfredo pasta with tender plant-based shrimp and spinach tossed in a velvety cashew sauce for effortless luxury.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Pasta:
  • Fettuccine or linguine – 200 g
  • Salt – ½ tsp
  • Olive oil – 1 tsp
For the Vegan Shrimp and Spinach:
  • Vegan shrimp – 200 g
  • Fresh spinach – 1 cup
  • Olive oil – 1 tbsp
  • Garlic – 3 cloves minced
  • Black pepper – ¼ tsp
For the Vegan Alfredo Sauce:
  • Raw cashews – ½ cup soaked for 20 mins
  • Unsweetened almond milk – 1 cup
  • Nutritional yeast – 2 tbsp
  • Lemon juice – 1 tbsp
  • Salt – ½ tsp
  • Garlic powder – ½ tsp
  • Onion powder – ¼ tsp
For Garnish:
  • Fresh parsley – 1 tbsp chopped
  • Red chili flakes – optional

Method
 

  1. Cook pasta according to package instructions. Drain and drizzle with olive oil to prevent sticking.
  2. Heat olive oil in a skillet over medium heat.
  3. Add minced garlic and sauté until fragrant and lightly golden.
  4. Toss in vegan shrimp and cook for 3–4 minutes until slightly crisp.
  5. Add spinach and sauté until just wilted.
  6. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, salt, garlic powder, and onion powder.
  7. Blend until smooth and creamy.
  8. Pour the sauce into the skillet with the shrimp and spinach.
  9. Add the cooked pasta and toss until evenly coated.
  10. Adjust salt and pepper to taste, then serve warm with parsley and chili flakes.

Notes

Nutritional Values (Per Serving)

  • Calories: 390
  • Total Fat: 15 g
  • Saturated Fat: 3 g
  • Carbohydrates: 48 g
  • Fiber: 5 g
  • Protein: 16 g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 14%
  • Iron: 11%
  • Calcium: 9%
  • Vitamin B6: 8%
  • Magnesium: 10%

Additional Notes / Tips

  • For extra creaminess, add a splash of almond milk before serving.
  • Swap spinach for kale if you want more texture.
  • Use gluten-free pasta if needed.
  • Add roasted cherry tomatoes for a tangy twist.
  • Pro tip: serve with garlic bread and pretend you’re in Tuscany.