Dairy-Free Shrimp Alfredo

adapted from tasty.co

1.5 lbs large cooked, deveined shrimp
Salt
pepper
Extra virgin olive oil
24 oz fettuccine pasta, uncooked
1 large shallot, minced
6 garlic cloves, minced
6 tablespoons all purpose flour
2 13.5 oz cans coconut milk
2 cups chicken stock, or vegetable stock
2 tablespoon fresh lemon juice
fresh parsley, minced, to taste


Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, add 1 tsp of salt to the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.

Meanwhile, heat 3 tbsp olive oil in a large pan over medium heat. Once the oil is hot add the shallot and garlic. Season with a pinch of salt and cook about 3-4 minutes; until the shallot is translucent.

Stir in the flour for 2 minutes until golden brown. Add the coconut milk and chicken stock. Bring sauce to a low boil for about 1 minute. Reduce the heat to medium-low and cook, stirring frequently, until thickened, about 10 minutes. Stir in the shrimp and lemon juice. Season with 1.5 tsp salt and 3/4 tsp pepper. 

Ladle sauce over noodles and garnish with parsley. 

This recipe serves our family of six. Two members of our family need dairy free food. I didn't think alfredo sauce could be any good without cheese! But I was wrong. This recipe is delicious.

Boys: thumbs up

Husband rating: 4