I love this healthier version of a traditional alfredo sauce that packs in heaps of veggies! It blends down to a smooth sauce; you don’t even know that it’s a cauliflower base!
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275glinguine or fettucine noodles
0.5small head cauliflower, cut into florets (approximately 2-3 cups)
200gshrimp, raw shelled & deveined
0.5Cupdiced yellow onion
1small clove garlic, crushed
0.25Cupgrated parmesan cheese, plus extra for serving
Parsley to garnish
Salt and pepper to taste
Lower Carb Option
Substitute half the noodles for zucchini noodles.
Skip the shrimp. Use vegan butter, parmesan cheese, and sour cream.
Gluten Free Option
Use GF linguine or fettuccine noodles.
Steam your cauliflower florets until soft and set aside to cool. While the cauliflower steams, bring a large pot of salted water to a boil.
Heat a large frying pan over medium high heat, add 1 teaspoon oil. When the oil is hot, add the shrimp and cook until opaque; set aside in a covered bowl (don’t wash the pan). Add the noodles to the large pot of salted water and cook until al dente.
While the noodles are boiling, heat the same frying pan over medium high heat with the remaining oil. Add the diced onion and cook 4-5 minutes until soft and translucent, add the garlic and cook 1-2 minutes until fragrant. Add the steamed cauliflower to the pot along with the butter, sour cream, and parmesan. Remove from the heat and blend with an immersion blender, using pasta water as needed to thin the sauce.
When the pasta is cooked, use tongs to transfer to the alfredo sauce, reserving all the pasta water (to thin the sauce if needed). Add the peas, and shrimp and toss in the sauce. Season with salt and pepper to taste and serve with additional parmesan and parsley to garnish!