Recipe: Shrimp & Dairy-Free Creamy Roasted Red Pepper Pasta

INGREDIENTS:

• 1 lb pasta
• 1 lb frozen Argentinian shrimp
• Salt, pepper, Italian seasoning, to taste
• 1 tablespoon olive oil
• 1 shallot, diced
• 2 cloves garlic, minced
• 1 silken or soft tofu
• 1 cup plant-based milk
• 2 tablespoons lemon juice
• 2 teaspoons Italian seasoning
• 2 cloves garlic
• 3 tablespoons nutritional yeast
• Salt and pepper to taste
• 12 oz jar roasted red peppers, drained
• ¼ cup Italian parsley, chopped

INSTRUCTIONS:

1. Cook the pasta according to package directions.
2. Toss shrimp with salt, pepper, and your favorite Italian seasoning blend and cook in air fryer (or skillet) at 400 °F for 10 minutes, stirring halfway. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the shallot and sauté for 5 minutes, stirring often. Add garlic and cook for 1 more minute.
4. Add the shallot and garlic mixture to a blender with the tofu, plant-based milk, lemon juice, Italian seasoning, nutritional yeast, salt, pepper, and roasted red peppers. Blend until creamy and smooth.
5. Pour sauce into a large skillet and warm the sauce over medium heat. Add in the pasta, toss until heated through then top with cooked shrimp and garnish with parsley.