Gluten and Dairy Free Crab and Shrimp Fettuccine Alfredo

IMG_1594Alfredo is always something that has held a special place in my heart. Though it is not a recipe that I learned from my family, it’s still something that I ate often during childhood.

Anytime we went out to eat, I would beg to go to an Italian restaurant just so I could get Fettuccine Alfredo. Some people like mac and cheese, but I prefer Fettuccine Alfredo. The combination of salty sweet that the cheeses make is delicious and I think it really is an Italian comfort food.

I have the same amount of love for seafood as I do for Fettuccine Alfredo, so crab and shrimp just make the experience all the more better. As usual, I didn’t make my friends a separate sauce, so when they said, “If you hadn’t told me it was gluten and dairy free, I never would have known,” I knew it was a home run.

If you’re not into seafood, just leave that part out and you’ll enjoy a delicious Fettuccine Alfredo.

Ingredients (this makes enough for about 1 & 1/2 pounds):

  • 1 cup of dairy free butter
  • 6 small to medium cloves of garlic, minced
  • handful of parsley, chopped
  • 2 cups of original almond milk
  • 2 Tb of cornstarch, mix with 1 T warm water right before use
  • 1 compressed cup of daiya mozzarella style shreds
  • 1 cup of Go Veggie! grated parmesan style topping (break the lumps)
  • 1 pound of shrimp, uncooked
  • 2, 6-oz cans of crab, drained
  • 1 & 1/2 pounds of gluten free fettuccine, cooked al dente
  • Additional pinch of parsley for garnish

Melt the butter in a large sauce pan over medium heat. Add the garlic and cook for about a minute, but don’t let the garlic brown.IMG_1590

Add the parsley. Let cook another minute.

Add milk to the pan. Once mixture starts to bubble, add the cornstarch/water mixture and whisk continuously for two minutes.

Add both cups of cheese to pan, continuing to whisk so that it becomes an eveIMG_1591n, smooth mixture.* (It may get a little stringy for a bit, but it will smooth out!)

Once your mixture starts to bubble again, add the shrimp** and the crab. Stir the sauce every 30 seconds until the shrimp have become nice and pink. This can take anywhere from 8 to 14 minutes depending on how hot your sauce is, so watch for the pink in the shrimp.

Once the shrimp have turned pink all the way around, your Alfredo sauce is ready! Mix with the fettuccine and sprinkle with some fresh parsley for garnish. Mangia!


*If you don’t want to add the seafood, let the sauce bubble for five minutes while stirring and then your Alfredo is ready!

**If you are using cooked shrimp, first add the crab to the sauce and let bubble for five minutes while stirring. Then add shrimp until heated through and you’re done!

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