DF Basil Cream Shrimp Pasta
photo by GinaJohnson
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 (12 ounce) package fettuccine pasta
- 1 tablespoon salt
- water (for cooking pasta)
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 2 large garlic cloves, minced
- 1⁄2 cup flour
- 3 cups coconut milk, beverage
- 4 sun-dried tomatoes, chopped
- 1⁄2 teaspoon salt
- 1 bunch fresh basil
- 2 lbs peeled and de-veined shrimp
directions
- Cook fettuccini in salted water, according to package instructions.
- Meanwhile, heat olive oil in 12" skillet.
- Saute mushrooms until almost done.
- Add garlic and cook until garlic becomes aromatic.
- Place flour and 2 cups of "milk" (can use any kind except rice milk which does not thicken) in a shaker and shake until smooth.
- Pour into skillet with mushrooms and garlic and cook, stirring constantly until it starts to thicken.
- Add shrimp and continue to cook, adding about half the basil, chopped, and the sundried tomatoes.
- Cook just until the shrimp turns pink, stirring frequently.
- Add salt to taste.
- Drain the pasta and place in large pasta bowl.
- Pour shrimp/cream mixture over the pasta and toss lightly.
- Garnish with remaining basil, serve and enjoy!
- For those not eating DF, a little parmesan on top is also delightful!
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