Shrimp Fettuccine Alfredo

Bread and pasta are hands down the hardest thing about going gluten free. Chocolate is easier to walk away  from as it carries a 3 point punch, gluten, soy, and sugar. I tried white rice angel hair pasta a few weeks ago and it was a gooey mess. So I thought I'd give brown rice pasta a try. It was a hit! Capital H. I. T. Perfect texture, and tasty! I even made my own homemade alfredo sauce. I found this recipe from www.allrecipes.com. I didn't have cream, so I was looking for something without it and found this cream cheese based recipe. 

Oh. 

My. 

Tastebuds. 

Rich and oh, so creamy. 

Enjoy!

Ingredients:

1 package brown rice fettuccine noodles

• 1/2 cup butter
• 1 (8 ounce) whipped cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated Parmesan cheese
• 1/8 teaspoon ground black pepper
• 1/2- 1 lb fresh shrimp
• 
  
• Directions:
• 1. Boil fettuccine noodles with 2 tbsp olive oil for 5 minutes, then cover and let sit for 25 minutes. Rinse with cool water.
• 
  
• 2. Melt butter and cream cheese in sauce pan. Whisk until smooth. Add in garlic powder and pepper. Slowly add in milk and keep whisking to prevent lumps. Add in Parmesan cheese. 
• 
  
• 3. Shell and devein shrimp. Boil with 2 tbsp of your favorite seafood herb mix. Drain and add to alfredo sauce. Top noodles with alfredo sauce.
• 
  
• To add a little zip, my husband loves to add red pepper flakes. And a tiny bit of red chile powder. 

Bread-less Coconut Shrimpkebabs

The bbq grill has quickly become one of my new best friends. 

Everything tastes better grilled.

Especially shrimp.

I was in a hurry tonight. 4:30 rolled around way too quickly. 

I bought shrimp yesterday so I knew I had to use it today.

Dear Husband reminded me we had veggies that needed to be used soon as well.

I figured at this point my choices were stir-fry or some kind of grilling option.

I think the picture gave it away.

And maybe the post title.

This meal surprised me. I used ONLY coconut oil (no butter) for the first time and *loved* it. Loved it! My favorite kind of shrimp is coconut shrimp. Since the usual batter has gluten, I modified it a little bit. Meaning, I got rid of the batter altogether. It's not the same, of course, but it is just as good!

Ingredients:

Shrimp (or any other kebabable meat)

Shish-kebab veggies

Unrefined Virgin Coconut Oil

Coconut Flakes

Paprika

Sea salt

Basil

Directions:

Once all your veggies and meat are prepared for the skewer, toss them (separately- veggies vs. meat) in a big bowl and drizzle with coconut oil. Toss veggies til all have some oil on them. Season with paprika, basil, and salt. Sprinkle coconut flakes all over. Skewer and grill on low to medium heat until fully cooked.