Technically speaking, I think this sauce could be applied in a variety of different ways – it doesn’t have to be a pasta sauce, per se. Back in the days before I was wheat-free, I think I might have considered serving this over a nice thick cut of French-style bread with an additional flash-broil and some feta or gorgonzola cheese…
Man, now my mouth is watering again…
Here’s the long and short of it: this recipe produces a very rich-flavored, buttery sauce that doesn’t taste oily or greasy and is actually very light in the belly. It’s a “faux bomb”, as I’m starting to call them – dishes that seem ridiculously rich and high in calories but are actually light and healthy. It does not hacvev
Check the notes below for modifiers!
Creamy Milk-Free Garlic Seafood Pasta
Prep time: 10 minutes (assuming your shrimp is already peeled and deveined)
Cook time: 20 minutes (roughly, depending on the size of the shrimp)
Serves: 4 normal people post-appetizer, or 2 hungry people with much love of shrimp
- 1/2 cup (1 stick or 4 oz) of butter
- 1/4 cup of minced garlic
- 2 to 4 ounces of regular almond milk (maybe more, depending on your preferred viscosity)
- 1/4 cup unsweetened coconut flakes
- 1/2 pound raw 26-30 shrimp (peeled and de-veined)
- Optional but very tasty: 1/2 cup lobster tail meat
- Fine-rice flour pasta (and more butter)
Melt the butter over medium heat in a large wide skillet. Once the moisture has bubbled off, add the garlic and a sprinkle of salt. Let this simmer for just a couple of minutes to let the aromatics of the garlic emerge. Add two or three ounces of almond milk, whisk gently, and then add the shrimp. Let this continue to simmer, stirring regularly in order for the shrimp to cook all the way through. Given that lobster meat is usually already cooked, you would add this only after the shrimp have been for at least six or seven minutes.
As the sauce cooks down with the shrimp in the saute, add more almond milk to increase the volume, and at this point, add the coconut flakes. This will round out the nuttiness of the almond milk and help define the creaminess of the butter-based sauce.
Serve over buttered pasta and garnish with a sprinkling of toasted unsweetened coconut.
I can imagine a number of impressive variations for this, actually. You could use chicken instead of shrimp, but you’d lose some of the resultant buttery texture in the end. You could add mushrooms to the first part, which you’d have to caramelize before adding the garlic (garlic cooks faster by far)… there are a number of ways you could modify it for your tasty, tasty pleasures.
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