Blackened Shrimp and Andouille Pasta with Faux Alfredo

Blackened Shrimp and Andouille Pasta with Faux Alfredo
Serves four


8 oz. raw, peeled shrimp
blackened seasoning
1 T. olive oil
8 oz. link turkey or chicken andouille, sliced into 1/4″ thick discs
1 shallot, cut in thin slices
8 oz. short pasta, like penne, rotelle, etc. (I like Ancient Grains garden pagodas)
1 broccoli crown, cut into bite-sized pieces
1 T. water
2 cloves of garlic, minced

Faux Alfredo Sauce
1 c. unsweetened soy milk
1/3 c. raw cashews
1 T. tahini paste ( or 1 t. sesame oil)
2 T. Earth Balance margarine
2 T. tamari
1 T. lemon juice
2 t. dijon mustard
1/4 c. nutritional yeast
2 cloves of garlic
pinch of nutmeg
pinch of cayenne (optional)

1. Pat shrimp dry and season to taste with blackened seasoning.  Heat olive oil over medium high heat in a sauté pan until shimmering.  Add shrimp and cook approximately 2-3 minutes on each side until they become opaque, being careful not to overcook. Remove to a plate.  Meanwhile, begin preparing pasta according to package directions.
2. Brown sausage on one side, then flip discs over and add shallot slices to pan.  Remove to plate with shrimp once discs are browned on both sides.
3. Add broccoli and water to pan.  Cook until broccoli florets start to deepen in color, then add garlic, and cook, stirring continuously, for approximately 30 seconds.  Remove to plate with meat.
4. Place remaining ingredients in a food processor or blender, and process until smooth.  (You shouldn’t be able to see any cashew bits.)
5. Drain cooked pasta and toss with meats and broccoli.  Fold in sauce until noodles are coated.

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