Low Fodmap Shrimp Alfredo Sauce
Everyone adored my mom’s shrimp Alfredo sauce, but I never tried to make it, so she never told me how. After Mom was gone, I was still living in our house when I called her best friend, Bobbie, to invite her for dinner, mentioning I was making the shrimp sauce. “Hope you saved the shrimp shells,” she said laughingly. “You can’t make the stock without them.” “Oh of course,” I lied.
I hung up, rushed into the kitchen and saved the shells from the trash. (They were in a big plastic bag and I was going to boil them, so no one would die folks!!) I never said where the shells had been, the sauce was divine, and hooray for Bobbie and the secret to shrimp Alfredo sauce!
How to Make A True Shrimp Alfredo Sauce Without Cream
Most Alfredo sauces contain heavy cream and sometimes cream cheese. Mine eliminates cream and cream cheese, but still contains yummy butter and parmesan cheese. If you want the creaminess of dairy, you could substitute 1/2 cup almond/coconut milk for the cream. Stir it in after all other ingredients have been added. If it makes the sauce too thin, add more parmesan cheese which is a great thickener. Voila, a more authentic Alfredo sauce without the issues caused by dairy.
Ingredients:
1/3 cup olive oil
4-5 cloves of garlic, sliced thin (Sautéed in oil and removed)
2 Tblsp. fresh Italian parsley, minced
1 lb. fresh large shrimp, shelled
Shells from shrimp
1½ cups of cold water
2 to 4 tbsp. butter (optional) Use vegan butter if lactose intolerant
1 lb. of thin GF pasta
Grated Parmesan cheese
1/2 cup Almond/coconut milk (optional), added in at the end for a creamier Alfredo sauce.
Directions:
After cleaning the shrimp and saving the shells for stock, in a 1 quart saucepan, simmer the shrimp shells in 1½ cups of water for 10 minutes. Strain and reserve fish stock for sauce.
In a 2 quart saucepan, heat oil on medium-high heat.
Now, sauté the garlic stirring constantly until it has flavored the oil well but is not brown. Remove every bit of garlic, even the tiniest bit. Flavoring oil with garlic is fine, but leaving any garlic behind can cause high fodmaps to enter your dish.
Add the peeled shrimp, keeping the heat on medium high and continuing to stir constantly until they turn pink and firm. I hate underdone shrimp. After you add them to the sauce they soften up anyway. Add parsley and stir into the sauce. Add shrimp stock and bring sauce to a boil. Turn down heat and simmer for 5 minutes.
If sauce seems too thin, add in 1/2 cup almond coconut milk or 2 to 4 tbsp. of salted butter. I always add more butter and it does thicken the sauce and add flavor. The French had a phrase- mettre dans au beure- that translated means “put in the butter,” probably because butter makes everything taste better. Sadly it also makes people plumper, so add only after jogging for several hours or if you have starved for several days beforehand. I’m just sayin….
Turn off heat and set aside while you boil your pasta.
Bring a large pot of water to a boil. Add a tbsp. of salt and 1 lb. of thin GF spaghetti. Boil 8 minutes, test pasta for doneness, and strain in a colander.
Pour pasta back into the pot and add a few ladles of shrimp sauce. Toss the pasta until it is all coated with sauce. Add more sauce if needed.
In a soup bowl place a thin layer of pasta and then a ladle of shrimp sauce. Continue with layers and sauce until the bowl is filled nicely.
One lb. of pasta with shrimp sauce serves 4 – 6 people . It also makes a wonderful sauce for risotto. Just place the risotto in a soup bowl and ladle a nice portion of sauce over it. Sprinkle with a good parmesan cheese.
Low Fodmap Shrimp Alfredo Sauce
Ingredients
- 1/3 cup olive oil
- 2-3 cloves fresh garlic, sliced or chopped
- 2 Tbsp. Fresh Italian parsley, chopped
- 1 lb. Shrimp, uncooked and in the shell.
- Shells from Shrimp
- 1 and 1/2 cups water
- 2-4 tbsp butter or vegan butter or solid coconut oil
- 1/2 cup almond coconut milk (optional)
- 1 lb GF thin pasta
- Grated Parmesan Cheese
Instructions
- Directions:After cleaning the shrimp and saving the shells for stock, in a 1 qt saucepan simmer the shrimp shells in 1½ cups of water for 10 minutes. Strain and reserve fish stock for sauc In a 2 qt saucepan, heat oil on medium-high heat.Now, sauté the garlic stirring constantly until it has flavored the oil well but is not brown. Add the peeled shrimp, keeping the heat on medium high and continuing to stir constantly until they turn pink and firm. I hate underdone shrimp. After you add them to the sauce they soften up anyway.Add parsley and stir into the sauce. Add shrimp stock and bring sauce to a boil. Turn down heat and simmer for 5 minutes. If sauce seems too thin, add 1/2 cup almond coconut milk and more parmesan for a more authentic Alfredo. Stir in the milk at the end of adding all ingredients. If the milk makes the sauce too thin, thicken it up with more grated parmesan cheese, I myself only add more salted butter. I always add butter and it does thicken the sauce and add flavor. The French had a phrase "Mettre dans au beure" that translated means "put in the butter," probably because butter makes everything taste better. Sadly it also makes people plumper, so add only after jogging for several hours or if you have starved for several days beforehand. I'm just sayin.... Turn off heat and set aside while you boil your pasta. Bring a large pot of water to a boil. Add a tbsp, of salt and 1 lb. of thin GF spaghetti. Boil 8 minutes, test pasta for doneness, and strain in a colander. I like to rinse my GF pasta with cold water. It tastes more like regular pasta after rinsing it. Pour pasta back into the pot and add a few ladles of shrimp sauce. Toss the pasta until it is all coated with sauce. Add more sauce if needed. In a soup bowl place a thin layer of pasta and then a ladle of shrimp Alfredo sauce. Continue with layers and sauce until the bowl is filled nicely. One lb. of pasta with shrimp sauce serves 4 - 6 people . It also makes a wonderful sauce for risotto. Just place the risotto in a soup bowl and ladle a nice portion of sauce over it. Sprinkle with a good parmesan cheese.
