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Alfredo Sauce:

• 1 cup Daiya mozzarella shreds
• 2 cups unsweetened coconut milk (from a carton, not canned)
• 2 Tablespoons Gigi’s Everyday GF Flour Blend (gum-free) OR similar gum-free blend like King Arthur GF Multipurpose Flour
• 1 Tablespoon dairy-free butter substitute
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• Pinch of pepper

For serving:

• ½ pound shrimp
• 2 tablespoons Earth Balance buttery spread
• Salt and pepper
• Gluten-free pasta

Instructions

1. Prepare gluten-free pasta according to package directions.
2. Prepare the sauce by placing all sauce ingredients in a saucepan over medium-low heat and whisk to blend in the flour. Warm until “cheese” melts and continue to stir.
3. Allow the mixture to come to a low boil, and cook, stirring, 1 to 2 minutes, until the mixture begins to thicken. Turn off heat. Mixture will thicken slightly as it cools.
4. Cook shrimp in a skillet over medium-high heat in 2 tablespoons melted Earth Balance for 3-4 minutes until shrimp are pink. Add a pinch of salt and pepper. Do not overcook.
5. To serve, plate pasta, top with sauce and place shrimp on top. Garnish with fresh dill and a lemon wedge if desired.

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