A recipe for you – Honey Badger’s Gluten-Free Shrimp Alfredo

Ok, so we’ve made this twice and I totally spaced and out and forgot to take pictures of the process and the final product twice!

But, since Mr. KB and I realized and finally admitted last night that as delicious and scrumptious as this dish is, and as frugally as we are able to make it, it really is the anthesis of healthy eating, so we’re going to limit ourselves to this dish to maybe once a month – for the sake of our health and to keep it being a ‘special treat.’  Mr. KB, who has eaten a lot of seafood in his time, said that this was the BEST shrimp alfredo he’s ever had and that it’s a new favourite.  Very high praise, so I doubt you’ll be disappointed when you try it 🙂

The second time we made this (um, ok, it was last night), we doubled the sauce and kept the noodles and shrimp portions the same.  That made two really good dinner portions and a big lunch portion for Mr. KB today.  He’s reported back that his lunch was delicious, so if you’re making this, keep that in mind.  All in, this is not the most frugal recipe, but for shopping the sales and making it gluten-free it is a reasonably priced recipe, especially considering the lunch it makes for the next day!  It probably cost us about $8 in ingredients to make this, including the pound of raw, deveined shrimp (awesome sale at RCSS this week. ) 😉

Leave me a comment with your results from this recipe, I’d love to hear from you!

Honey Badger’s Gluten-Free Shrimp Alfredo

Adapted from Allrecipes.com

Ingredients:

1 pound (454g)  fettuccini (or other) gluten-free pasta (we’ve used rice rotini and fusilli)
1 tbsp butter
1 pound (454g) cooked shrimp – peeled and deveined (tails removed too!) (we have used cooked and raw – just sauté the raw for a few minutes longer before adding the rest of the ingredients)
4 cloves garlic, minced (or more, to taste)
1 cup (250ml) half-and-half (or 10% ) cream
6 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley or 1/2 tbsp dried parsley
2 tsp cornstarch in a dab of cream (only if your sauce won’t thicken)
sea salt and coarse black pepper to taste

Directions:

1.  Bring a large pot   of lightly salted water to a boil.  Add your choice of gluten-free pasta and cook for 8 to 10 minutes or until al  (or per package directions); drain and rinse under cold water to stop the cooking process.

 2.  In a large skillet, saute the shrimp and garlic in the butter for about one minute. Add cream and stir. Sprinkle Parmesan   cheese in one tablespoon at a time, stirring constantly. Add the parsley and salt and keep stirring frequently making sure the sauce does not boil. It will take a while to thicken, and if it doesn’t and you’re in a hurry, add the cornstarch solution and stir.

3.  When sauce is to your desired consistency, run pasta noodles under hot water, drain and combine with sauce; serve hot.