My son's favorite treat used to be Shrimp Alfredo. When he was diagnosed with an auto-immune disease he had to make major changes to his diet. He is now gluten, dairy, sugar and bean free. I was bound and determined to come up with creative, healthy and tasty recipes!
I'm so happy that I could cook him one of his favorites!!
1 Box Gluten Free Pasta (6 Servings)
3 Tblsp. Olive Oil
4 Cloves Garlic - Minced
1 Small Onion - Diced
1 Small Red Pepper - Diced
1 Lb. of Raw Shrimp
1 Tblsp Arrowroot Starch or Corn Starch
1 - 1.5 Cups Cashew Milk or Whole Cow Milk
2/3 Cup Grated Cheese (Rice Cheese for Dairy Free)
2 Green Onions (including green stems) - Thinly Sliced
1/3 Fresh Mint - Chopped
Salt and Pepper to Taste
Bring Large pot of water and 1 Tblsp olive oil to a boil. Add pasta and cook until just tender. While pasta is cooking, in a separate pan, add 2 Tblsp of olive oil, garlic, onion and red peppers. Cook over medium heat until onions and peppers are just soft. Add shrimp and cook until shrimp turn pink (don't overcook). Sprinkle starch over shrimp and vegetable mixture and stir. Slowly add milk and grated cheese and stir. Add more milk if sauce is too thick. Stir in green onions and mint. Serve
Here's my son gluten, dairy, sugar and bean free but not mint leaf free!! (yep, that's what's in his teeth)