COCONUT SHRIMP ALFREDO

I meant to add this coconut shrimp alfredo deliciousness to Thursday’s saucy post, but I didn’t want to overdo it with a third recipe in a single post.

So without further adieu, here’s another fun (and tasty!) way to take your fettuccine alfredo faceplant to the next level.

As always, you’ll get bonus points for serving this alongside a giant pile of veggies.

Spinach, broccoli, mushrooms, asparagus, peas… whatever you have handy! I’m a big fan of serving this up with a tray of oven-roasted broccoli and some homemade garlic bread. YES!

Ingredients

• approx 16 large raw shrimp [peeled, deveined and defrosted]
• 1 tsp coconut oil
• 1/4 cup shredded coconut
• 2 cloves of garlic, smashed and minced
• 1/2 TBSP dried parsley
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/8 tsp salt
• red pepper flakes, to taste

for the sauce:

• 6 oz dry fettuccine noodles
• 1/2 cup freshly grated romano or parmesan cheese
• 1 cup of unsweetened coconut milk [I used this one]
• 1-2 TBSP of creamy goat cheese
• 1 tsp lemon juice
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• 1/4 tsp salt
• black pepper and any additional salt, to taste
• You can also use either of [these] yummy alfredo sauces with this recipe!

Instructions

1. Grab a small pot and cook noodles according to the package's directions. I undercook mine by a minute or two since they will spend a few extra minutes in the sauce.
2. While they boil, measure out the remaining ingredients and start on the shrimp.
3. Heat a small nonstick frying pan or skillet to medium-high and add shrimp.
4. ..................................

for full recipes please see : peasandcrayons.com

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