DF Basil Cream Shrimp Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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For my birthday, my daughter wanted shrimp with a creamy pasta. Unfortunately, we have dairy allergies in the family, so I came up with this DELICIOUS recipe. Added bonus: It has very little fat and is VERY easy to make! Ingredients:
1 (12 ounce) package fettuccine pasta |
1 tablespoon salt |
water (for cooking pasta) |
2 tablespoons olive oil |
8 ounces mushrooms, sliced |
2 large garlic cloves, minced |
1/2 cup flour |
3 cups coconut milk, beverage |
4 sun-dried tomatoes, chopped |
1/2 teaspoon salt |
1 bunch fresh basil |
2 lbs peeled and de-veined shrimp |
Directions:
1. Cook fettuccini in salted water, according to package instructions.
2. Meanwhile, heat olive oil in 12 skillet.
3. Saute mushrooms until almost done.
4. Add garlic and cook until garlic becomes aromatic.
5. Place flour and 2 cups of milk (can use any kind except rice milk which does not thicken) in a shaker and shake until smooth.
6. Pour into skillet with mushrooms and garlic and cook, stirring constantly until it starts to thicken.
7. Add shrimp and continue to cook, adding about half the basil, chopped, and the sundried tomatoes.
8. Cook just until the shrimp turns pink, stirring frequently.
9. Add salt to taste.
10. Drain the pasta and place in large pasta bowl.
11. Pour shrimp/cream mixture over the pasta and toss lightly.
12. Garnish with remaining basil, serve and enjoy!
13. For those not eating DF, a little parmesan on top is also delightful!
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