Super-delish Shrimp Alfredo

We try to be low-sodium around here, so we have to go it alone in the search for yummy pasta sauces. I plan a series of posts on sodium in foods, but for now, let's just say there are many hidden sources of sodium, and jarred pasta sauce is a major culprit!
The thing is, though, we love pasta and sauce, so we do a lot of experimenting to get good sauce. Here's a recipe for Shrimp Alfredo that we've pretty much perfected

You'll need
1/2 cup chickpea flour
1 can evaporated milk
24 ounces water
2-4 large cloves of garlic, crushed
olive oil cooking spray
chipotle chile powder
1/2 cup shredded Parmesan cheese
1/4 cup grated Parmesan/Romano blend
1 lb frozen uncooked shrimp, thawed, peeled, & deveined
pasta of your choice

Liberally coat the inside of a large, deep skillet with the olive oil spray. Heat it on medium until a drop of water dances when dropped into it. Saute the garlic until it is deeply brown and nutty. Don't let it burn!

Add the evaporated milk and about half of the water to the garlic. Add about half the remaining water to the chickpea flour. Whisk the flour-water mixture until smooth. Add the flour-water mixture to the garlic mixture, and stir with the whisk to combine. Continue stirring until the sauce begins to thicken up. If the sauce is too thick, add more of the water. If it is too thin, cook and stir for several minutes until it thickens up. Add the cheeses and cook the sauce for about 5 minutes. In the meantime, cook the pasta according to the package directions. Add the shrimp to the sauce mixture and cook until no pink and curled up. Mix the pasta into the shrimp mixture. Sprinkle with a dash of the chipotle chile powder and enjoy!

If you use gluten free pasta, this recipe is celiac disease friendly.