1. Heat the butter in a skillet over medium heat.
2. If your shrimp aren’t cleaned yet, take a moment to de-shell and remove the tails.
3. Then toss them into the pan.
4. Turn the heat to medium-low.
5. Flip the shrimp after about 30 seconds and let them cook until they’re lightly pink.
6. No need to overdo it, they’ll finish cooking in the sauce.
7. Add the cream cheese and almond milk to the pan.
8. Turn the heat back to medium and stir vigorously.
9. Keep going until the cream cheese melts completely into the almond milk, leaving you with a silky base.
10. Sprinkle in garlic powder, basil, and a little salt.
11. Give it a good stir, so the flavors can mingle.
12. Toss in the Parmesan cheese and keep stirring.
13. Let the sauce simmer gently until it thickens into that Alfredo perfection.
14. Mix in the sun-dried tomatoes and kale (or your chosen veggies).
15. Cook for another 2 minutes, just enough for the kale to soften and soak up the flavors.
16. Take the skillet off the heat and serve your Alfredo hot.
17. Taste, adjust the seasoning if needed, and dig in!

Pro Tip:

This recipe is super flexible. Swap out the basil for oregano, use spinach instead of kale, or spice it up with red pepper flakes. Make it your own!