Butternut Squash Primavera with Lemon Garlic Shrimp by starinfinitefood | Quick & Easy Recipe | The Feedfeed
Butternut Squash Primavera with Lemon Garlic Shrimp
(8)
"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!"
-- @starinfinitefood
A Note from Feedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

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! 

Details

Prep time 10mins
Cook time 20mins
Serves or Makes: 4

Recipe

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

For Serving

  • Oil
  • 2 bell peppers, chopped
  • 2 zucchini, chopped
  • 2 carrots, peeled and chopped
  • 1 pound chickpea pasta, cooked according to package directions

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.