Shrimp Alfredo - Gluten Free
Recipe type: Entree
Serves: 3 servings
- 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
- Melt margarine over medium heat in a medium saucepan.
- Mix in sweet rice flour and stir 1 minute.
- Very slowly add milk, stirring with a whisk, so you don’t get lumps.
- Add dry mustard, salt, granulated onion and black pepper.
- Cook over medium heat stirring frequently about 10 minutes until thickened (you want it almost boiling but not quite).
- Add cheese and stir to melt.
- Meanwhile, heat water for pasta, cook according to package directions, and drain in a colander.
- 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.
- Add pasta and cheese sauce to skillet and toss to coat.
- 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/
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