Shrimp Alfredo - Gluten Free
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 3 servings
Ingredients
  • 1 lb shrimp, peeled and deveined
  • 1 ½ Tbsp olive oil
  • 3 Tbsp margarine
  • 3 Tbsp sweet rice flour (also called glutinous rice flour, found in Asian markets)
  • 2 ½ cup milk
  • ½ tsp dry mustard
  • ½ tsp salt
  • ½ tsp granulated onion
  • Freshly ground black pepper to taste
  • 3 oz Toscano cheese (or Asiago or Parmesan), grated
  • 10 oz gluten free pasta, cooked according to package directions
  • 2 Tbsp finely chopped parsley
Instructions
  1. Melt margarine over medium heat in a medium saucepan.
  2. Mix in sweet rice flour and stir 1 minute.
  3. Very slowly add milk, stirring with a whisk, so you don’t get lumps.
  4. Add dry mustard, salt, granulated onion and black pepper.
  5. Cook over medium heat stirring frequently about 10 minutes until thickened (you want it almost boiling but not quite).
  6. Add cheese and stir to melt.
  7. Meanwhile, heat water for pasta, cook according to package directions, and drain in a colander.
  8. When pasta and cheese sauce are about halfway done, heat 1 ½ Tbsp olive oil in a large skillet and sauté shrimp until just cooked through.
  9. Add pasta and cheese sauce to skillet and toss to coat.
  10. Divide pasta/shrimp mixture between 3 plates, sprinkle with parsley and serve.
Recipe by Savory Nature at http://savorynature.com/2016/03/02/shrimp-alfredo-gluten-free/