Yesterday afternoon I decided to make a shrimp noodle dish for dinner. The last time I was at the grocery store I checked out every brand of Alfredo Sauce in the pasta isle and every single one had soy of some kind in it. I was not impressed. So I went home without any pasta sauce. I decided to search online for a recipe for home made Alfredo Sauce. I found a recipe for light  Alfredo Sauce  at this website.  I was attracted to this recipe because it was for light Alfredo Sauce, and there was no cream in the recipe which was a huge plus.

I followed the recipe pretty closely, but did add a few extra items to it. The recipe calls for 3 tbsp of flour, I used 4-5 heaped tbsp to make the sauce a bit thicker. I also added lots of dried basil, parsley, and oregano to give the sauce some pizazz. To spice things up a bit I added a couple dashes of ground cayenne pepper.

The sauce turned out really well. It was zesty but not as spicy as my last shrimp pasta dish.

For the meat and vegetables I used my recipe for spicy shrimp penne, and changed it to fit the ingredients that I had on hand. I used tons of spinach since I didn’t have any mushrooms, and an extra red bell pepper. This time I used precooked shrimp with the tails already removed (a huge bonus).

I severed my sauce with spaghetti noodles and a green salad on the side.

This is one recipe I will be making again!