Garlic Shrimp in Tomato and White Wine Broth with Cashew Creme

garlic shrimp in tomato and white wine broth

I am sure you have all experienced it before. You are super hungry, but there is just no food left! Going to the store and filling up your fridge seems like the only option to save your family. Unfortunately, there are many things that can keep you from going to the store. But of course, starving is not an option. It’s time to dig deep into the pantry and freezer!

Hunger can be dangerous

Saturday was one of these days for us. It was lunch time and we were both hungry and a little grumpy as a result. Being hungry is dangerous! If you let yourself get too hungry you can’t even cook anymore. I decided that if I allocated my energy reserves properly I might be able to whip something up before we would start gnawing each other’s arms.

Treasure hunting

I looked into the pantry and freezer and tried to think of something that could be on the table within 15-20 minutes. I found some raw frozen shrimp, a jar of tomatoes and a package of gluten-free quinoa pasta. We always have seasonings and nuts at home, so I could use those too.

Cooking Tip

If you want to make this dish even easier, you can cook the pasta in the broth with the shrimp. Double the amount of broth (or more depending on the amount) and add the pasta once it is boiling. Add the shrimp 6 minutes before pasta is ready. This way you only have to clean one pot and you save all the nutrients that might leech out into the pasta water.

Mission accomplished

Since I am posting the recipe here, you can probably guess that the meal was a success! We ended up with tender shrimp in a flavorful tomato and white wine broth with a hint of garlic. The pasta hit the comfort spot and the smooth cashew creme added just the right amount of richness.

We both loved this dish and ended up happy and satisfied with the bounty in our stomachs. I hope this will inspire you to go treasure hunting yourself instead of ordering take-out when you are out of food! Enjoy!

Garlic Shrimp in Tomato and White Wine Broth with Cashew Creme

Makes 2 Servings


  • ½ cup
  • ½ cup
  • ~ 15 oz.
  • 1 tsp
  • Dash
  • 2 cloves
  • 8 oz.
  • 2/3 cup
  • 1/3 cup
  • ¼ tsp
  • 1 Tbsp
  • White wine
  • Broth (chicken or vegetable)
  • Tomatoes, slightly pureed (fresh, canned (crushed) or from a jar)
  • Brown sugar
  • Cayenne pepper (or to taste)
  • Of each, regular and elephant garlic, thinly sliced. Or use 6 regular garlic cloves.
  • Shrimp, frozen
  • Cashews, raw
  • Water
  • Salt
  • Extra Virgin Olive Oil


  1. 1. Place the pasta water on the oven. In a deep skillet combine the white wine, broth and the tomatoes. Turn heat to high.
  2. 2. Thinly slice the garlic and set aside.
  3. 3. Season the tomato sauce with the sugar and cayenne pepper. Feel free to add other spices (onion powder, basil etc.).
  4. 4. Add the pasta to the boiling water. Add the shrimp and garlic to the broth about 6 minutes before pasta is ready. Cover and turn heat down to simmer.
  5. 5. While everything cooks, combine the water, cashews and salt in a mini blender. Blend until smooth. The texture will resemble whipped cream and it will melt on the hot pasta.
  6. 6. Mix the olive oil with the broth, sprinkle with freshly ground black pepper and serve!

What is elephant garlic?

Elephant garlic is not really garlic, but it belongs to the same plant family. One clove of elephant garlic is about the size of 4 regular cloves. The taste is similar to garlic, but much milder and sweeter. This makes it ideal for a dish that uses raw garlic.


I want to take appealing pictures and be truthful. A lot of times a plate looks nicer when it is not super stuffed. I wanted to make it clear that what you see above is not the amount we ate! It is more like half a portion.

So please don’t feel bad when your plate does not look like the one in the picture. Everybody has different caloric needs and there is no universal “right” serving size. Use the nutrition information as a guide and listen to your body. Stop eating when you are comfortably full.

– Christina

4 stars

Mark says:

I used to not eat shrimp. I finally tried it once and loved it. It has great taste and texture, and is even good frozen. After worrying about what we could eat, this meal was a major pleasant surprise. I would even be happy to eat this with the fridge full!

nutrition facts

½ of shrimp and sauce

Calories: 295, Fat: 7g, GL: 8, Fiber: 4g, Protein: 28g, Carbohydrates: 13g

nutrition facts

¼ of cashew creme

Calories: 110, Fat: 9g, GL: 2, Fiber: 1g, Protein: 4g, Carbohydrates: 5g, Sodium: 140mg

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  1. Such a beautiful dish – so colorful and bright! I love this recipe :-). And I had no idea that an elephant garlic is not really a garlic.
    By the way, I read a couple of articles about bad effects that garlic has on your brain function. Not that I believe them. And I would not exchange IQ for the taste of garlic, anyway :-). But I was wondering if you heard anything on that subject, and if elephant garlic is different in any way.

    • Thank you for this great question!

      I have never heard of garlic being bad for the brain, so I did a little research. You are right, there are a ton of articles talking about this! But all of them can be traced back to a single source (Dr. Bob Beck). Not a single article I found came from a credible source and I found nothing of the sort in any research papers.

      As far as I know “sulphone hydroxyl ion” is not even a known substance. Nobody seems to have ever come across it, except for Dr. Beck of course (red flag alert!).

      It is important to realize that ANYBODY can write whatever they want on the Internet. And trust me, a lot of people do. It just takes one person, one lie that seems plausible and a couple of people repeating the lie (unknowingly) and you get a “new health fact”. It is a real problem and I am glad you brought attention to this. This is a perfect and sad example. :(

      In general, I advice not to read things about health on the Internet, unless it is a research paper or a trusted source (this can be tricky).

      Garlic is incredibly healthy and has been shown to help destroy brain cancer cells for example. So definitely keep eating your garlic! Unless of course for some reason you always feel worse after you eat it. ;)

    • I forgot to mention. You should also avoid garlic if you are a vampire! ;)

      • Martin says:

        :)) That’s a nice catch. What do you think about the new pancake batter product batter blaster, is it healthy or not?

        • Puh. Ok Martin. I am going to be completely honest here…

          I would never touch this product or recommend it to anyone. While I am sure there are worse products out there (there always are) I do not know what about this product would qualify it as healthy.

          This is a good example of manufacturers trying to trick people into believing products are healthy because most of the ingredients are organic. “Organic” has very little meaning in terms of health.

          The product is full of sugar and white flour (blood sugar disaster is imminent!) and seems to have practically no nutrients whatsoever. Did I mention it comes in a can?

          As you mentioned in the article, it is not that hard to make a batter yourself. I have some great pancake recipes that I will share at some point.

          In sum, I would not touch this product with a stick! And honestly, I do not want companies like that to make money by misleading people. Their factory is a waste of space on this planet and I am ashamed for the people who came up with this crap in a can. Ohh, that felt good. Ok, I am nice again now.

  2. Great dish! I love it when I turn “nothing” into a dish and it turns out well! :)

    And thanks for the info on elephant garlic!

  3. Katie says:

    I love shrimp and this looks so good!!!

    As for your question on the cherries, I just nuked in the microwave for like 15 seconds, so yummy!! I do like fresh cherries best though!!!

  4. ah this looks so simple and delicious! im not even a pasta person and im bookmarking!

  5. I am so impressed by this! I would have never thought to add cashew to an otherwise Italian dish. Sounds delish and looks even better! Your pics are great!

  6. Brendon says:

    So when are you gonna make a cook book? Because I want to pre-order that.

    • Haha you won’t have to pre-order anything! You will be getting one for free! If you help testing the recipes you can even get one before it is out! But it will take a while until I have time to write a book. And if I keep giving away all my secret recipes on this blog, there won’t be any left for a book! Just kidding.

  7. Thanks for stopping by my blog!! I am loving yours :) I had never heard of elephant garlic before or quinoa noodles! You are opening my eyes to a whole new world of food ;) Your dish looks awesome. Where can I get quinoa noodles??

    • Hi Ana! Thanks for the comment!

      You can see a little bit of the elephant garlic in the picture on the left. It looks crunchy and a little green.

      I ordered my quinoa pasta from amazon. But I have seen it in stores before. It is not anything special in terms of taste. A little more flavor perhaps. t is simply a good alternative for people who have gluten allergy or gluten intolerance.

  8. Jenn says:

    Waiting until I am really hungry has gotten me in trouble more than once. Hello a half a jar of peanut butter for dinner. ;-)

    Your picture is LOVELY!!! I’ve never heard of elephant garlic. I use quite a bit of raw garlic and it sounds like it would be a fantastic option. I’ve also never seen quinoa pasta. I’ll have to keep my eyes peeled…I mean open…peeled sounds weird when you are talking about garlic.

    • Thank you Jenn!

      The elephant garlic is very crunchy. You can see a piece of it on the very left side of the picture. You can make nice slices and munch them.

      The quinoa pasta is really nothing special. It is more corn than quinoa. It is hard to get it al dente. It is in a way harder than regular pasta and you need to really cook it so that it is soft. I used it because I am currently gluten-free. I am checking if it will improve my IBS…

  9. Jenn says:

    I have to add my 9 year old son just walked in and said, “Who took that picture? It’s really good.” He’s a very aesthetic (wouldn’t comment on any old food picture. He’s just like his dad!

    • hahaha. That is too sweet! Thanks so much for sharing! So great!

      I am sure he would be a great photographer! Does he have a camera?

      • Jenn says:

        Yes, he does but not a very nice one. However my hubby, who is more the photographer, than I lets him use our nicer cameras.

        • Yes! I have already admired some of your husband’s beautiful photography! I guess your son would has a great teacher at home. Photography is such a beautiful and rewarding hobby. So glad that the blog led me to it…

  10. […] Garlic Shrimp in Tomato and White Wine Broth with Cashew Creme | Health Foodie […]

  11. lisa scaglione says:

    thanks for the tip about elephant garlic. i’m the only one in the family who’s not a fan of garlic….dangerous at times! i’ll have to give this a try!

    • I can imagine… Most people who eat garlic, REALLY like it!

      If you don’t like the flavor of garlic I am not sure elephant garlic is much better. But if you just feel like garlic is too pungent and strong, this would be an excellent alternative. Hope you will like it!

  12. Karin says:

    I’m the worst person ever when I’m hungry. Wonder why my boyfriend’s still dating me.. ;)
    White wine broth…mmm!! I truly believe that white wine makes everything better ;)
    The cashew creme sounds so amazing too!
    I really enjoy quinoa pasta too. I’m a huge pasta person but often want some healthier options when I’m craving them. Quinoa pasta is great for that :)

    • Mark does not do well either when he is hungry! I guess that means you have a great boyfriend!

      Agreed! Love cooking with wine.

      Actually, I don’t think quinoa pasta is “healthier” than whole wheat pasta. It is simply a great option when you are gluten intolerant/sensitive. Whole wheat pasta has more fiber, protein, calcium and iron and less carbohydrates. But qunioa pasta does have more fiber than white pasta. If you dislike whole grain pasta or the flavor is too strong for a dish, quinoa pasta is a good option if your focus is fiber.

  13. Biz says:

    Yum! I would love crumbled goat cheese over the top – yep, pretty sure this will be on my lunch menu next week – thanks for sharing it!

  14. Joy says:

    Christina what a beautiful picture of the garlic shrimp — I kinda drooled a lil bit on myself there, thank goodness no one saw hahaha. I enjoy your cooking tips, actually I enjoy the whole set up you have going on here, very informative :) Thanks for sharing!

  15. Ling says:

    Love the presentation of the shrimp on top of the pasta! The photo is making me crave seafood right now.. I’m also a huge fan of your blog layout – the cutting board theme is really cute!

    • Thank you Ling for the compliments! Welcome by the way!

      I just went over to your blog and I love your take on food. You are so right about the “dining experience”. Having a blog has helped me to focus even more on how the food and the surroundings look. It truly adds a lot to the food!

  16. Looks so good! I love shrimp and I think it is an excellent source of protein for people that wants to eat healthy.

  17. Andrea says:

    I absolutely love this recipe! I came up with one very similar to this but I always used olive oil and fresh arugula instead of this cashew-creme. Since everybody loves this recipe so much I must have cooked it about a hundred times by now;-)
    I will definitely try the cashew-creme! Yummi!

    • Ahh, we think alike! We ate an arugula salad on the side.

      Oh I hate it when something is so good that you have to cook it over and over again. I get easily sick of things… I worry that by the time I am 80 I will be sick of everything. haha

  18. […] Health Foodie made an amazing shrimp pasta dish with cashew creme – can’t wait to try that one! […]

  19. Laura Tucker says:

    Christina…we made this tonight for dinner. It was superb. All the garlic in the pasta/shrimp water was genius. The secret, yummy surprise…the cashew cream on top. Amazing. You need to tell everyone about your secret, brilliant tool that you turned me onto. Jim made the cashew cream using the tool and was very impressed with its engineering…which he rarely is.

    So, so yummy! Thank you for dreaming this up!

    • Laura Tucker says:

      Oh, oh. Just noticed that the 110 calories for the creme sauce was for 1/4 of the recipe. Whoops. Blew my calorie intake for the day! But, I should add….it was so worth it.

      • Great! Thanks for letting me know!

        110 calories will hardly make a difference. If you are worried just cut 100 from tomorrow. That is what zig zaging is all about! :)

        Did you use the chopper? I like to use blenders for smooth sauces. I use these mini blenders. I comes with a lot of blending cups and two blades. One for liquids and one for grinding seeds, coffee etc. I used the grinder for the cashew creme and it was perfect! Highly recommend it. I will be making a lot of smooth sauces with nuts in the future, so it might be worth it.

        • Laura Tucker says:

          Okay…that’s funny. I assumed you used the chopper you recommended to me. Now I need to go buy the mini blender…because your creme in the photo looks smoother and prettier than mine!

        • I have so many kitchen gadgets. But they all work for something else… The chopper works great for chopping things. But not pureeing. I use blenders of various sizes for soups, smoothies and sauces. And then the grinders are great for making butters or creams. I am just glad this is not Switzerland and all these things are so cheap! haha I am not sure what I am going to do in Zurich…no blenders….aaaaaaaahhhhhh!!!!!

  20. Leah Badertscher says:

    I can’t wait to try this one! I bought shrimp today and also elephant garlic – the elephant garlic is a first-ever for me. Thanks for giving me a good reason to try it!

  21. […] Health Foodie made an amazing shrimp pasta dish with cashew creme – can’t wait to try that one! […]

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