In a large sauce pan add the following:
- 1 stick Butter
- 1 tbsp Fresh Minced Garlic
- 1 tbsp Fresh Minced Sweet Basil
- 1/8 cup Sweet Onions
- 2 tbsp Chives
- 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.
- 1 cup Heavy Cream
- 2 cups Whole Milk
- 1/4 cup 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. Bring sauce to a light boil. Slowly fold in liquid with New Grains All Purpose baking mix to sauce. Stir completely into sauce then reduce heat to low and stir until sauce starts to thicken.
Use gluten-free rice flat noodles. Prepare noodles according to package directions.
Saute shelled shrimp in butter, garlic, sweet basil, and garlic salt to taste.
Take the sauteed shrimp and the juice and combine with the Alfredo sauce. Rinse noodles in strainer under hot water so they separate and serve.