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!
Cook time: 30min
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
- 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.