"Starting the week with this DAIRY FREE BUTTERNUT SQUASH PRIMAVERA WITH LEMON GARLIC SHRIMP! Happy Monday loves! I made this a couple weeks back, and used my carbonara recipe as a base with a few changes. The sauce is super simple and lasts well in the fridge!"
Butternut Squash Primavera with Lemon Garlic Shrimp
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Bowls like this are our meal goals. Gluten free pasta (or pasta of choice) tossed in a homemade butternut squash sauce for extra creaminess, then paired with sautéed veggies and lemon garlic shrimp? YES PLEASE. It's even dairy-free!
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
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
ingredients
For Serving
- Oil
- 2 bell peppers, chopped
- 2 zucchini, chopped
- 2 carrots, peeled and chopped
- 1 pound chickpea pasta, cooked according to package directions
ingredients
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.