Cajun Shrimp Alfredo Dairy Free

• total time: 22 minutes

Ingredients

1 bag raw jumbo shrimp

10oz coconut milk

1/2 cup chicken broth

1 tbsp olive oil

2 tbsp AP flour

2 tbsp nutritional yeast

1 lemon

1/2 onion, diced

6 cloves of garlic, sliced

Chili flakes

1 box of fettuccine

4 tbsp of Cajun spice

Cajun spice mix:

2 tbsp paprika

2 tsp salt

2 tbsp garlic powder

1 tbsp onion powder

1 tbsp dried oregano

2 tsp dried basil

2 tsp black pepper

2-3 tsp cayenne

Recipe:

Directions

Cook pasta in salted boiling water and remove 1 min before al dente, grab 1 cup pasta water.

Spice raw shrimp with 2 tbsp Cajun spice mix, 2 tsp olive oil, juice from 1/4 lemon, mix and rest for 15 minutes.

Cook marinated shrimp on medium to high heat and do not mix (let it crust as much as possible). Flip after 2 minutes and cook for another minute

Remove shrimp.

Leave the marinade in the pan and add onion, cook until soft.

Add garlic and black pepper, mix. Cook until garlic is soft and fragrant.

Add flour and mix well until it coats the garlic and onion. Cook for 2 minutes.

Add coconut milk and chicken broth and mix well. Continue cooking on medium to high heat until bubbling and slightly reduced, then bring the flame to low-medium. THIS IS IMPORTANT SO IT DOESN’T TASTE LIKE COCONUT!

Once the sauce has thickened, add the nutritional yeast, remaining Cajun spice mix, more black pepper, chili flakes (sky’s the limit), and juice from 1/2 lemon.

Mix in your pasta and let it cook for 1 minute.

Top with shrimp, cilantro, and more lemon juice. Enjoy!