Cook pasta in salted water until tender, drain, and set aside.
Blend cashews, soy milk, yeast, lemon juice, salt, and pepper until smooth.
Heat olive oil in a skillet and sauté garlic briefly until aromatic.
Add plant-based shrimp and cook for three minutes, stirring gently.
Pour blended sauce into the skillet and warm slowly.
Add paprika, mustard powder, and onion powder, mixing well.
Adjust thickness using small amounts of water.
Fold cooked pasta into the sauce until evenly coated.
Simmer for two minutes, then remove from heat.
