Shrimp Alfredo Pasta (Gluten-Free)

I love anything and everything Alfredo! Sadly all Alfredo dishes contain dairy since they’re made from milk 😦 and of course I’m allergic to dairy which makes it really hard to be able to enjoy it.

So…after trying on several occasions to perfect my very own dairy-free Alfredo sauce that actually tastes good, I think I finally did it. This so far, is the best Alfredo sauce I have made to date, and tastes practically like the real thing.  Put it this way, my fiancé is NOT a dairy alternative kind of guy, but he LOVED this one.  Hehe 🙂 I seriously couldn’t be happier.

Serves 2

Total Prep+Cook Time: Approx. 30 minutes

Dairy-Free // Gluten-Free

Ingredients:

  • 1 pack gluten-free Linguini pasta
  • 3 tbsp olive oil
  • 2 tbsp vegan butter
  • 1 lb fresh or frozen shrimp
  • 4 fresh organic garlic cloves, minced
  • 4 tbsp gluten-free all-purpose flour
  • 1 3/4 cups unsweetened almond milk
  • Salt and pepper
  • Garlic powder
  • 1 handful of fresh organic cilantro
  • 1/4 cup vegan shredded cheese (ideally Parmesan; but I used mozzarella)

Instructions:

FOR THE PASTA:

Add pasta to a large pot of boiling water with a dash of olive oil. Cook thoroughly, drain and cover to prevent drying.

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FOR THE SHRIMP:

(Note: you can cook the shrimp while the pasta boils!!)

Heat a large skillet over medium heat. Add 2 tbsp vegan butter.

Once the butter is melted and hot, add the fresh (or thawed) shrimp prawns (I used approx. 1 lb), salt, pepper, and garlic powder to the skillet.

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Cook thoroughly (until all the shrimp turns pink). Then set aside.

FOR THE SAUCE:

Heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to make sure it doesn’t burn.

Reduce heat slightly and add the gluten-free flour; whisk to combine. Cook for about a minute and then add almond milk; a little at a time and whisk to prevent clumps. Cook for 2 minutes.

Transfer to a blender and add the salt, pepper, cheese, garlic powder, and blend on high until creamy and smooth. Add more salt if necessary.

Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until it thickens, stirring frequently. (If sauce is too thick, add a little more milk. If too thin, just whisk in 1-2 tsp more flour.)

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Once the sauce is ready, add the pasta and shrimp. Cook for 1-2 minutes to warm together, and then serve hot topped with a bit of chopped cilantro!

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This dish came out SO GOOD, I can’t wait to make it again! 🙂
I hope you enjoy it just as much as we did.

xoxo

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