Shrimp Alfredo
Prep Time
10
Minutes
Cook Time:
18
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
| Calories | 657 |
|---|---|
| Sodium | 935.2mg |
| Dietary Fiber | 4.7g |
|---|---|
| Sugars | 3.3g |
| Protein | 43.9g |
Ingredients
1 pound pasta
1 teaspoon extra-virgin olive oil, or more as needed
2 cloves garlic, minced
3 cups Almond Breeze® Shelf-Stable Unsweetened Original Almondmilk, divided
Kosher salt and ground black pepper
1/4 cup all-purpose flour
1 pound shrimp, thawed and peeled
2 ounces grated Parmesan cheese
1 ounce Neufchatel Cheese (reduced fat cream cheese)
Directions
- 1
Cook pasta according to package directions. Drain pasta when cooked al dente, reserving 1 cup pasta water.
- 2
Heat a skillet over medium heat and add olive oil; cook and stir garlic until fragrant, about 30 seconds.
- 3
Pour 2 cups almond milk over garlic and season with salt and ground black pepper; simmer until warm, 2 to 3 minutes.
- 4
Whisk flour and remaining cup almond milk together in a bowl until smooth; pour into skillet with garlic and almond milk.
- 5
Bring almond milk mixture to a boil and reduce to a simmer, stirring occasionally until a thick sauce forms, 3 to 5 minutes. Reduce heat to low and add shrimp; simmer until shrimp are pink and fully cooked, about 5 minutes.
- 6
Stir Parmesan cheese and Neufchatel Cheese into sauce until melted and smooth, 2 to 3 minutes.
- 7
Stir pasta water, 1 tablespoon at a time, into the sauce if sauce has become thick. Mix cooked pasta into sauce.
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