A version of a version of the original recipe by Lorraine Washington. This can be served hot or cold because the sauce adapts to the amount of citrus you add to it. On days where I don’t feel like turning my stove on I try to get the most out of one round of meal prep. What that means is the next day leftovers are not extra food from the other night, but rather a whole new kind of dish at a different temperature. Note that you’ll have extra cashew sauce for future use. Serves 4 Prep time: 20 minutes for sauce and 5 minutes for dish Cook time: 5 minutes for sauce and 13 minutes for dish Ingredients 1 pound dry linguini pasta 1 cup carrots, peeled and chopped into 1 inch pieces 1 bunch spigarello or tuscan kale, shredded into bite size pieces ½ pound shrimp, peeled and deveined 1 red bell pepper ½ cup red onion 2 tablespoons nutritional yeast 1 cup cashew Juice of 1 lime 1 teaspoon black pepper 6 cloves garlic Kosher salt Procedure: Boil salted water on the stovetop in a large pot. Water should be a little less salty than ocean water to adequately season your carrots and your pasta. Add carrots into the pot and cook until tender (about 12-15 minutes depending on thickness of carrots). Meanwhile, heat a 10-inch sauté pan over high heat and add in olive oil. Add shrimp and red pepper to the pan as soon as you begin to see wisps of smoke. Sear on one side until shrimp and red pepper begins to slightly blacken. Flip shrimp over and remove pan from heat. Remove carrots from water and transfer to a blender with 1 cup water, garlic, cashew, nutritional yeast and blend until it becomes a smooth, yet thick paste. This will loosen with additional pasta water once combined into the dish. Add linguini to boiling salt water and cook for 8 minutes or until just al dente, then transfer to sauté pan with shrimp and red peppers. Return the pan to medium high heat and add ¾ cup salty pasta water and ½ cup of cashew paste. Add kale, red onions and more olive oil to sauté pan and sweat kale for 1-2 mins till just wilted, stirring occasionally until evenly combined. Recipe development: DeVonn Francis & Chris LiuPhoto: Tanner HoffarthWords: DeVonn Francis & Chris Liu
A version of a version of the original recipe by Lorraine Washington. This can be served hot or cold because the sauce adapts to the amount of citrus you add to it. On days where I don’t feel like turning my stove on I try to get the most out of one round of meal prep. What that means is the next day leftovers are not extra food from the other night, but rather a whole new kind of dish at a different temperature. Note that you’ll have extra cashew sauce for future use. Serves 4 Prep time: 20 minutes for sauce and 5 minutes for dish Cook time: 5 minutes for sauce and 13 minutes for dish Ingredients 1 pound dry linguini pasta 1 cup carrots, peeled and chopped into 1 inch pieces 1 bunch spigarello or tuscan kale, shredded into bite size pieces ½ pound shrimp, peeled and deveined 1 red bell pepper ½ cup red onion 2 tablespoons nutritional yeast 1 cup cashew Juice of 1 lime 1 teaspoon black pepper 6 cloves garlic Kosher salt Procedure: Boil salted water on the stovetop in a large pot. Water should be a little less salty than ocean water to adequately season your carrots and your pasta. Add carrots into the pot and cook until tender (about 12-15 minutes depending on thickness of carrots). Meanwhile, heat a 10-inch sauté pan over high heat and add in olive oil. Add shrimp and red pepper to the pan as soon as you begin to see wisps of smoke. Sear on one side until shrimp and red pepper begins to slightly blacken. Flip shrimp over and remove pan from heat. Remove carrots from water and transfer to a blender with 1 cup water, garlic, cashew, nutritional yeast and blend until it becomes a smooth, yet thick paste. This will loosen with additional pasta water once combined into the dish. Add linguini to boiling salt water and cook for 8 minutes or until just al dente, then transfer to sauté pan with shrimp and red peppers. Return the pan to medium high heat and add ¾ cup salty pasta water and ½ cup of cashew paste. Add kale, red onions and more olive oil to sauté pan and sweat kale for 1-2 mins till just wilted, stirring occasionally until evenly combined. Recipe development: DeVonn Francis & Chris LiuPhoto: Tanner HoffarthWords: DeVonn Francis & Chris Liu