Creamy Celeriac Shrimp Pasta with Spinach Cashew Sauce

Name: Creamy Celeriac Shrimp Pasta with Spinach Cashew Sauce
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 1 cup tiny peeled frozen shrimp; 8 oz pasta; 1 whole whole fresh celeriac root; 2 cups frozen spinach; 1/2 cup cashew nuts; 4 cloves peeled garlic cloves; 6 cups water; 1 tbsp olive oil; 1 tsp flaked sea salt; 1 tsp freshly crushed peppercorns; 4 tbsp grated Parmesan cheese

Servings4 Portions

Prep Time15 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

tiny peeled frozen shrimp
1 cup
pasta
8 oz
whole fresh celeriac root
1 whole
frozen spinach
2 cups
cashew nuts
0.5 cup
peeled garlic cloves
4 cloves
water
6 cups
olive oil
1 tbsp
flaked sea salt
1 tsp
freshly crushed peppercorns
1 tsp
grated Parmesan cheese
4 tbsp

Step-by-Step Instructions

Preheat the oven to 350°F. Scrub the celeriac well, place it on a baking sheet, and roast until a skewer slides easily into the center, about 60 minutes. Let it cool slightly, trim away any tough skin or root ends, and dice the flesh into pieces about the same size as the shrimp.

Bring 6 cups of water to a boil in a large skillet or wide pot. Add the salt and pasta, then cook for about 7 minutes, or until the pasta is al dente. Lift the pasta out with tongs or a slotted spoon and keep it warm, reserving the cooking water in the pan.

Add the shrimp and peeled garlic cloves to the reserved pasta water. Simmer for about 3 minutes, until the shrimp turn pink and are just cooked through. Remove the shrimp and keep them warm; leave the garlic and cooking liquid in the pan.