Quick Shrimp Linguini with Spring Vegetables - Dairy Free
I also recommend:
You won’t believe how fast this recipe is until you try it for yourself! I find that shrimp pasta recipes often contain butter, and seeing as I am dairy allergic, I make my seafood pastas dairy free without compromising on flavor or sauciness.
I use frozen, wild caught, uncooked, shell on shrimp from USA or Canada. I also look for a brand that is pure shrimp without any preservative ingredients. Some of the preservatives used on shrimp give me hives, which is not the desired outcome of a delicious dinner. If I’m lucky enough to find freshwater shrimp I jump at the opportunity as they have a sweet and rounded flavor, but saltwater shrimp are of course just fine.. I prefer shell on because the shells add so much flavor and hold the sauce.
peanut free, nut free, dairy free, soy free, egg free, fish free
Ingredients
1/4 cup olive oil
3 cloves of garlic, roughly chopped
400g of raw white shrimp (with shells)
1/4 bulb of fennel, shaved
10 fat spears of asparagus, shaved
1 zucchini, shaved
chili flakes to taste
salt and pepper to taste
1/2 tsp fennel seed
fresh basil and parsley to taste
4 servings cooked whole wheat linguine, plus about 1/2 cup of the cooking water
Heat the olive oil and garlic in a non-stick pan on medium heat until fragrant but not yet browned. Add the shrimp and allow them to slowly defrost on medium heat. Season with salt and pepper.
In the meantime, use a vegetable peeler to shave the zucchini, fennel, and asparagus into long slices. They don’t have to be perfect. You can accomplish this using a mandolin if you have one.
When the shrimp are cooked through, turn up the heat to high so they can brown. This should take just a few minutes. Add the pasta, cooking water, shaved vegetables, fennel seed, salt and pepper, chili pepper, and fresh herbs and toss well over medium heat, allowing all of the flavors to blend together. The pasta water loosens up the dish and adds a saucy consistency. If it’s too dry you can add a few spoons more of cooking water until you reach the desired consistency. Season well with salt and pepper.
Serves 4
