Shrimp red lentil pasta

Peel and devein the shrimp, keeping the shells if wanted.

Optional shrimp stock: saute the shells in a little oil about a minute, add 2 cups water, bring to a simmer and boil until reduced by about half.

In the cleaned pan, saute the minced shallot.

Add the halved cherry tomatoes and crushed garlic and saute about a minute; add about half a cup of water to cook the tomatoes down.

Add about half a cup of the shrimp stock and the shrimp, spread out in the liquid. Cook the red lentil pasta in a medium saucepan.

Flip the shrimp after 2 to 3 minutes and cook another 2 to 3 minutes.

When the pasta is about a minute from done, add about half a cup of pasta water and the pasta to the saute pan and finish cooking in the sauce.

Add parsley and lemon juice and toss until the sauce emulsifies and clings to the pan.

Season with kosher salt and pepper and finish with a dollop of cashew cream.