Creamy Shrimp Fettuccine
Creamy pasta can still be enjoyed, even on a renal diet. It simply requires a few creative substitutions for some of its higher-fat ingredients, and you’ll create a comforting and satisfying bowl of shrimp fettuccine in pretty short order!
Makes
Serving size
Ingredients
8 ounces dried fettuccine
2 tablespoons extra‑virgin olive oil, divided
10 ounces shrimp, peeled and deveined
3 cloves of garlic, minced
2 tablespoons all‑purpose flour
1 cup unsweetened rice milk (see tip)
1 teaspoon garlic powder
¼ cup Parmesan cheese, grated
Black pepper, freshly grounded, to taste
2 tablespoons parsley, chopped
Lemon, cut into wedges, for serving
Instructions
- Bring a large stockpot of salted water to a boil. Add the fettuccine, and cook the noodles, stirring occasionally, until al dente. Drain.
- In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the shrimp and cook, stirring occasionally, for 3 to 5 minutes, until they turn pink and opaque. Using a slotted spoon, remove the shrimp from the pan, and set aside.
- Add the remaining tablespoon of oil to the skillet. Add the garlic, and cook until fragrant. Add the flour, and mix until it comes together as a paste.
- Add the rice milk slowly, a little at a time, whisking continuously, until it is all added and the mixture is smooth. Stir in the garlic powder. Reduce the heat and let simmer for 3 to 4 minutes, until the sauce begins to thicken.
- Stir in the Parmesan cheese. Season with pepper.
- Add the noodles and stir to coat. Stir in the shrimp. Serve garnished with parsley and lemon wedges.
Cooking Tip
This is an infinitely customizable dish. Swap out the shrimp for chicken, or make it vegetarian instead by adding fresh green peas or snow peas to the skillet with the garlic powder in Step 4. To learn how to make your own rice milk, check out this Homemade Rice Milk recipe!
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