This lactose-free "Alfredo" sauce is a great alternative to the lactose-full original. It's also a much lighter version! If you don't have issues with dairy (lucky you) you can substitute the Tofutti "Better Than Cream Cheese" for real cream cheese and the lactose free milk for regular milk ;)
1 tsp Extra Virgin Olive Oil
1-2 tsp Crushed Red Pepper Flakes
2 Cups Raw Peeled/De-veined Jumbo Shrimp (tails removed)
3 TBS Tofutti "Better Than Cream Cheese" (or real cream cheese)
3 TBS Lactose-Free Milk (you can substitute this with regular milk, dry white wine, chicken stock or vegetable stock).
3-4 Roasted Garlic Cloves (if you use fresh garlic you'll only need 1-2 cloves)
1 Dried Bay Leaf
1 Scallion (chopped)
1 Cup of Baby Spinach (chopped)
2 Cups Cooked Whole Wheat Penne
2 Sliced of Cooked/Crumbled Turkey Bacon (cooked according to package directions)
Salt & Pepper to taste
Heat extra virgin olive oil and crushed red pepper flakes in a skillet over medium heat for 1-2 minutes (stirring to spread the oil). Add the shrimp and cook for two minutes. Flip all of the shrimp over and cook for another two minutes. Remove the shrimp from the skillet and set aside. Reduce the heat under the skillet to medium-low. Add the Tofutti "Better Than Cream Cheese", milk, garlic cloves and dried bay leaf to the skillet and stir continuously to combine the ingredients as the Tofutti melts. Add salt and pepper to taste. When the Tofutti is completely melted remove the garlic cloves and bay leaf. Next add in the spinach and scallions and increase the heat to medium-high for two minutes. Remove from heat and add in the cooked pasta and shrimp. Toss to coat. Serve topped with crumbled turkey bacon.
*This recipe makes two servings, but can be doubled easily ;)
*If you want to skip the pasta all together use sautéed mushrooms, zucchini and or egg plant instead.