Shrimp Alfredo with Olive Oil

I love a good Alfredo Sauce, but not all the butter and heavy cream that is usually used. So I created this lighter variation that we like even more! Perfect with one of our pastas from South Tyrol.

Ingredients: (serves 4)
• 2-3 Tbsp. Extra Virgin Olive Oil (vomFASS Agora EVOO)
• 3 cloves garlic, minced
• 2-4 Tbsp. all-purpose flour
• 3/4 cup 2% milk
• 1 cup chicken stock (or vegetable)
• 1 Tbsp. pesto any kind (I used Bella Cucina Basil)
• 1/4 tsp each salt and pepper + more for additional seasoning
• 1/2 cup freshly grated Parmesan cheese
• 1 cup green peas (if frozen, set out an hour before to thaw)
• 1/2 package vomFASS Tagliatelle
• 1 pound cooked shrimp (sautéed, grilled or boiled)

Directions:
1. Cook pasta according to package instructions.
2. Prepare shrimp ( i.e. peel and devein and sauté in seasoned oil)
3. In a large saucepan over medium heat, sauté garlic in olive oil 3-4 minutes
4. Reduce heat slightly and add 2 Tbsp. flour and whisk to combine. Cook for about a minute and then add veggie stock and milk and use a flat spatula to mash the flour into the liquid.
5. Add salt, pepper, pesto, grated parmesan cheese and stir. Cook on medium heat until it bubbles, and then reduce heat to low-medium heat and cook until thickened. Taste and adjust seasonings as needed – I usually add a bit more salt and pepper toward the end.
6. If you notice the sauce is too thick, add a little more milk or broth. If too thin, add a little more flour and whisk to combine. Alternatively, you can thicken with more parmesan cheese.
7. Once sauce is ready, add the peas and shrimp, stir. Then add the drained cooked pasta and toss to combine, adding more salt and pepper if needed. Serve immediately with additional parmesan cheese on top. Garlic bread and steamed broccoli are excellent additions to this simple dish.

Submitted by

Julie Ginsler-vomFASS-Cary