3zucchini or summer squashspiraled into spaghetti sized noodles
1tablespoonparsley leaveschopped
Instructions
For the cashew cream sauce
Place cashews in a large (about 2 quart) pourable container such as a 2 quart glass measuring cup.
Cover cashews with the boiling water.
Cover and let sit at room temperature for about 1/2 hour or until about room temperature.
Pour water and cashew pieces into a blender.
Blend at high speed until cashews are completely incorporated in the water and the solution looks like cream. There should be no evident grains or pieces of cashew left.
Refrigerate until needed. This may be made one day ahead if desired.
For the pasta
In a large pot, heat coconut oil over medium heat.
Add onion and cook, stirring frequently until onions are translucent and starting to brown.
Turn heat to low.
Add garlic cloves and cajun seasoning.
Stir about 1 minute.
Add lemon juice to pan and stir, releasing brown bits at the bottom of the pan.
Add crushed red pepper flakes and stir 30 seconds.
Stir in all of the cashew creme mixture.
Add salt, shrimp, and broccoli.
Increase heat to medium and bring mixture to a simmer, while stirring.
Once mixture has reached a simmer, turn heat to low and continue to stir.
Add squash noodles when shrimp just starts to develop some opacity.
The dish is finished when the broccoli and noodles are crisp tender, shrimp is opaque and the cashew cream has reached a creamy, sauce-like consistency.
You may add water to thin if the sauce gets too thick.