Dairy-Free Rose Shrimp Udon Noodles

Rose Shrimp Udon Noodles. A creamy, dairy-free rosé sauce over bouncy chewy udon noodles and sautéed shrimp. A wonderful meal for dinner or lunch and easily comes together. Ready in 30 minutes.

5 from 4 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Asian, Italian, Japanese

Servings

Calories per serving 1044 kcal

Ingredients

2 cups marinara sauce
20 jumbo shrimp (peeled or unpeeled, the choice is up to you)
¼ red onion or onion, diced
2 tablespoon garlic minced
2 teaspoon vegetable oil or any neutral oil
1000 grams udon noodle frozen kind recommended
Salt and pepper to taste
¼ cup white wine good quality kind
Korean seasoned seaweed flakes optional garnish

Cashew cream:

½ cup raw cashews
¾ cup water boiling hot

Instructions

In a blender, add 1 cup hot boiling water and raw cashews. Allow this to soak for 5 minutes. Blend until very smooth or you will see clumps. Set aside.
Bring a pot of water to boil and blanch your frozen udon noodles. Once they are loosened, quickly strain them and set aside.
In a non-stick pan, add 1 teaspoon cooking oil. Cook your shrimp on both sides until they are pink through and brownish on the shells. They should also curl up completely - that's how you know they're cooked. Remove the shrimp from the pan and set aside. If there are any shells left in the pan, remove.
In the same pan, bring the heat to medium high and add cooking oil, followed by diced onions and garlic. Fry until soft and fragrant. Then add white wine.
Quickly stir in your marinara sauce and cashew cream.
Toss in udon noodles and mix well with sauce. If you want your sauce more runny, add about ¼ cup water or more if needed.
Season with salt and pepper to taste.
Place cooked shrimp over your pasta and enjoy with some roasted seaweed as an optional garnish.

Notes

Note: White wine may be omitted from this recipe.

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