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Healthy Dairy-Free Shrimp and Pasta Alfredo
Nathan Congleton / Nathan Congleton/TODAY
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The Alfredo sauce in this recipe mimics cream but doesn't have any dairy so you can enjoy classic pasta Alfredo even if you have a dairy intolerance or just want to cut out some cholesterol and saturated fat without feeling like you're cheating.

Tip: The sauce needs to simmer for 30 minutes, but if you cook the pasta, peas and shrimp while the sauce cooks, you can have dinner on the table in a little over 30 minutes.


    • 12 shrimp
    • 1 cup fresh or frozen English peas, cooked until just tender
    • 1 pound pasta, preferably orecchiette
    • 1 teaspoon red pepper flakes (optional)
    • 2 tablespoons olive oil
    • Sea salt
  • Alfredo Sauce

    • 1/2 cup raw cashews
    • 2 cups water
    • 2 shallots, finely diced
    • 4 large cloves garlic, finely chopped
    • 1 teaspoon salt
    • 2 tablespoons olive oil


For the shrimp: 

Season shrimp with salt and red pepper flakes. In a pan large enough to hold all of the shrimp, heat olive oil over medium-high heat. Add the shrimp and sauté, stirring, until pink and cooked through, about four minutes. 

For the Alfredo sauce: 

In saucepan or large sauté pan, sauté shallots and garlic until tender, 1-2 minutes. Add cashews, water and salt. Simmer 30 minutes, then purée in blender until smooth.

For the pasta: 

Cook pasta according to package directions. Toss cooked pasta with sauce, then add shrimp and peas and toss again. Serve.

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