Pink Himalayan sea salt and fresh ground pepper corns to taste. Saute for about two minutes on medium-low temperature
Increase heat to medium until slightly bubbling stirring constantly. Add:
1 cup of heavy cream
2 cups of whole milk
1/4 cup of cream cheese
Stir at medium heat until fully blended
Mix 4 Tbsp New Grains all-purpose baking mix in cup with cold water until blended. With sauce lightly bubbling slowly fold liquid New Grains All-Purpose baking mix into the sauce. Stir completely into sauce then reduce heat to low and stir till starts to thicken. (You may want it thicker so just repeat All-Purpose baking mix again) or to thin add a bit of whole milk to thin out.
Use rice GF flat noodles. Most often found in an Asian Market. Bring water to boil out noodles in (using lots of water) the gluten-free noodles make the water thick and they won’t cook correctly so use a bigger pot than you usually would. Cook for 7-8 mins. Remove and strain excess water from noodles.
Saute the shelled shrimp in butter, garlic, sweet basil, and garlic salt to taste – I personally like a lot of shrimp so I use between one and a half to 2 pounds of large shrimp. (Comes in bag or 18-25 per lbs) Do not over cook the shrimp. Remove from heat before the whole shrimp turns white. It will appear a touch raw like a clear gray color but it will continue cooking without the heat being on.
Take the sauteed shrimp and the juice and combine with the Alfredo sauce. Once blended fully rinse noodles in strainer under hot water so they separate then serve.