Shrimp Pasta in a Creamy White Wine Sauce (shrimp optional)

This Shrimp Pasta dish is light + fresh + summery and is super simple and quick to make. You could easily leave out the shrimp and this would still be a delightful dish.

Shrimp Pasta in a Creamy White Wine Sauce

Course: Main Course
Cuisine: American
Servings: 4 People
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • 1 lb Gluten Free Penne Pasta
  • 12 ounces raw shrimp (deveined, peeled, tale off)
  • 1 bunch asparagus (organic) (cut into chunks)
  • 1 yellow pepper (organic) (diced)
  • 1 orange pepper (organic) (diced)
  • 1/2 onion (diced)
  • 1 package white mushrooms (organic)
  • 1 jar sundried tomatoes
  • 1 tbsp olive oil
  • 1 tsp minced garlic


  • 1 can coconut milk (full fat)
  • 1 lemon (juiced)
  • 3/4 cup vegetable broth
  • 1/4 cup dry white wine
  • 1/3 cup vegan parmesan "cheese" (see notes)
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 1-2 tsp arrowroot/cornstarch (to thicken sauce)
  • red pepper flakes


  1. Cook the pasta according to package directions. Drain and set aside 

  2. In a large skillet or wok, add the olive oil and garlic and saute over medium-low heat for a few minutes 

  3. Add the onion and cook until translucent

  4. Add the asparagus + peppers + sundried tomatoes + mushrooms and cook for about 5 minutes or until they start to soften

  5. Whisk in the wine and let that cook for a couple minutes

  6. Add the broth + coconut milk + lemon juice. Stir to combine

  7. Stir in the vegan parmesan cheese. Let the mixture simmer for a few minutes

  8. Add the pasta, stir to combine

  9. At this point, if your sauce is too runny for your liking, add the arrowroot/cornstarch

  10. Sprinkle with red pepper flakes (if using) and serve!



1 1/2 cup raw cashews
6 tbsp nutritional yeast
1 1/2 tsp salt
1/2 tsp garlic powder

Blend all ingredients together until well combined and obtain a parmesan cheese consistency.

Vegan Parmesan Cheese recipe adapted from Minimalist Baker

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