Creamy pasta can still be enjoyed, even on a renal diet. It simply requires a few creative substitutions for some of its higher-fat ingredients, and you’ll create a comforting and satisfying bowl of shrimp fettuccine in pretty short order!
8 ounces dried fettuccine
2 tablespoons extra-virgin olive oil, divided
10 ounces shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup Homemade Rice Milk or unsweetened store-bought rice milk
1 teaspoon garlic powder
¼ cup grated Parmesan cheese
Freshly ground black pepper
2 tablespoons chopped parsley
Lemon, cut into wedges, for serving
1 Bring a large stockpot of salted water to a boil. Add the fettuccine, and cook the noodles, stirring occasionally, until al dente. Drain.
2 In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the shrimp and cook, stirring occasionally, for 3 to 5 minutes, until they turn pink and opaque. Using a slotted spoon, remove the shrimp from the pan, and set aside.
3 Add the remaining tablespoon of oil to the skillet. Add the garlic, and cook until fragrant. Add the flour, and mix until it comes together as a paste.
4 Add the rice milk slowly, a little at a time, whisking continuously, until it is all added and the mixture is smooth. Stir in the garlic powder. Reduce the heat and let simmer for 3 to 4 minutes, until the sauce begins to thicken. Stir in the Parmesan cheese. Season with pepper.
5 Add the noodles and stir to coat. Stir in the shrimp. Serve garnished with parsley and lemon wedges.
Substitution tip: This is an infinitely customizable dish. Swap out the shrimp for chicken, or make it vegetarian instead by adding fresh green peas or snow peas to the skillet with the garlic powder in Step 4.
Per Serving Calories: 379; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 95mg; Carbohydrates: 52g; Fiber: 3g; Protein: 20g; Phosphorus: 233mg; Potassium: 141mg; Sodium: 527mg