Ingredients:

• 12 oz Gluten-Free Fettuccine pasta
• 2 tbsp butter
• 3 tbsp Gluten-Free 1:1 flour
• ½ cup white wine
• 1 cup milk
• 1/3 an 8 oz bottle Elda’s Kitchen Garlic & Herb Sauce
• 1 cup dry white wine
• 16 oz shrimp, deveined with tails removed
• 5 oz of Parmesan, grated
• Parsley to garnish

Directions:

Boil a pot of water, then cook pasta al dente. 

In a skillet over medium-high heat, melt butter and add flour. Cook for 2 mins, whisking well. Add milk, wine, and Elda’s Kitchen Garlic & Herb, whisking to ensure there are no lumps.

Bring mixture to a gentle boil to thicken, then add shrimp and most of the Parmesan. Cook until cheese is melted and the shrimp have turned opaque and pink. 

Once shrimp is cooked through, serve up pasta and pour the sauce and shrimp over it, topping with parsley.