A Facebook friend of mine posted this recipe and I thought, “I could do that.”  So I did but I modified it a bit. I substituted cream from the initial recipe and added a dairy-free milk.  This dish can be converted to a simple, healthy recipe for you and your family.


8 oz wheat fettuccine
1 tbsp olive oil
1 tbsp Smart Balance or Earth Balance
16 large shrimp
1 tbsp cajun spice
2 tbsp flour
1 cup chicken broth OR veggie broth
1 1/2 Your favorite “NON-DAIRY” milk (coconut milk will go great with this)
add more if needed
1/2 cup grated vegan cheese or nutritional yeast


Cook fettuccine according to package instructions. Clean the shrimp and season with 1 tbsp of cajun spice. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour. In a deep skillet add either Balance and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside. In the same skillet add chicken broth and non-dairy milk. Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the milk, then add the vegan cheese and whisk. Add fettuccine and shrimp to the sauce and toss. Serve warm.

*Cajun Spice* 2 1/2 tbsp salt 1 tbsp dried oregano 1 tbsp paprika 1 tbsp red chili powder 1 tbsp ground black pepper *or you can use a cajun spice from store.