Craving a tasty seafood dish? Try this creamy dairy free shrimp pasta! Think succulent shrimp, tender pasta, and a rich, dairy-free sauce. You’ll love this easy dairy free dinner.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need. There are a few substitution ingredients, meaning products specifically designed to be a dairy-free substitute. Check out the selected ingredient notes for brand recommendations:
- Dairy-free heavy cream – There are two brands on the market right now that are widely available: Silk dairy free heavy whipping cream, or Country Crock plant cream. Either will work! If you live in a smaller town and are having trouble finding these, you could also look for extra creamy oat milk instead. It has a slightly different flavor so I do recommend the cream substitutes if you can find them, but the oat milk should work in a pinch.
- Dairy-free butter – Country Crock plant butter sticks or Earth Balance sticks work well in this recipe.
- Dairy-free parmesan – Follow Your Heart and Violife are the two best options on the market right now (in my opinion!).
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by cooking the pasta according to package directions. Before you drain it, reserve ¼ cup of the pasta water to use later. (Not going to lie, I forget this step half the time. If you do, it’s OK to just use regular water later).
Season the shrimp and cook ‘em in a skillet with olive oil. You want to cook them for about 3-4 minutes, until they’re cooked through and pink. Set them aside for now.
Add the dairy-free butter to the skillet, then add the garlic. Cook it for a minute or two until it gets nice and fragrant. (Is there anything better than the smell of garlic cooking in butter?!)
Add the lemon juice and cook for another two minutes.
Add the reserved pasta water and dairy-free cream. Simmer that for a couple minutes.
Now add the cooked shrimp, cooked pasta, and dairy-free parmesan.
Stir everything well and top with a little parsley. YUM!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Sure. A sturdy pasta like fettucine or linguine works well, but you can always substitute in another pasta if that’s all you have on hand.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
It is not recommended to freeze this dish, as the texture of the dairy-free cream can change upon thawing.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and egg free.
This recipe could contain soy or nuts depending on your choice of ingredients. For example, Country Crock plant butter sticks now contain soy. Some dairy-free butters contain nuts. However, you can easily make this soy-free and nut-free by choosing ingredients that fit your dietary requirements.
This recipe does contain wheat/gluten in the pasta, and shellfish as it uses shrimp. If you want to make this recipe wheat/gluten-free, simply substitute in a gluten-free pasta and double check all your ingredients to confirm they are also gluten-free.
More Dairy Free Dinner Ideas
If you’re looking for more tasty dinner ideas that are also dairy free, be sure to give one of these a try:
- Dairy free walking tacos
- Dairy free hamburger helper
- Homemade dairy free spaghettios
- Dairy free fried chicken (great served alongside cornbread)
- Crockpot chicken with pineapple and sweet potatoes
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Shrimp Pasta
Ingredients
- 8 oz dry fettuccine (half of a 16 oz box; or any preferred pasta)
- 1 pound shrimp, peeled and deveined (tail on or off, your preference)
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ tbsp olive oil
- 2 tbsp dairy-free butter (i.e. Country Crock plant butter sticks)
- 6 cloves garlic, minced
- 2 lemons, juiced
- 1 cup dairy-free heavy cream substitute (i.e. Country Crock plant cream)
- 2 oz dairy-free parmesan cheese (i.e Follow Your Heart)
- 3 tbsp fresh chopped parsley (optional for garnish)
Instructions
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Cook the pasta according to package directions until al dente. Reserve ¼ cup of the pasta water for later use.
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Pat shrimp dry with a paper towel and season with paprika, salt, and pepper.
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Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 3-4 minutes, until pink and cooked through, and remove from the skillet.
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Add the dairy-free butter to the same skillet and heat over medium heat. Add the garlic and cook until fragrant, about 1 minute.
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Pour in the lemon juice and bring to a simmer. Allow to simmer for about 2 minutes, or until the lemon juice reduces by about half.
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Add the reserved pasta water and dairy-free cream. Bring to a simmer and let simmer for 2 minutes.
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Add the dairy-free parmesan, pasta, and shrimp. Give everything a good stir so the pasta is coated in the cream sauce.
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Garnish with parsley, serve the dish warm, and enjoy.
Recipe Notes
- If dairy free cream is unavailable, you can use extra creamy oat milk as a substitute.
- If you want to make the meal a bit more balanced, add several handfuls of spinach along with the garlic.
Nutrition facts (approximate per serving): 641 calories, 36 g fat, 17 g saturated fat, 575 mg sodium, 50 g carbohydrate, 2.5 g fiber, 2.5 g sugar, 30 g protein, Vitamin D: 0%, Calcium: 18%, Iron: 16%, Potassium: 8%
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