I think something we all know (whether or not we want to admit it) is that traditional Alfredo sauce is filled with fat and loaded with calories. My creamy cauliflower shrimp alfredo gives you all the taste you love without all the calories and fat you don't need! As an added bonus, this recipe hides an entire head of cauliflower into the sauce, providing additional servings of vegetables that even the pickiest of eaters will enjoy! This recipe can easily be converted to a vegetarian/vegan meal by substituting shrimp for a plant based protein.
Ingredients (6 servings)
- 1 head cauliflower
- 1/4 cup freshly chopped parsley
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/4 cup smart balance (butter substitute)
- 1/4 cup nutritional yeast
- 2 1/2 cups almond milk
- 4 cups broccoli florets
- 3 lemons (juice)
- 1 14oz box whole-wheat linguine
- 1/2 pound shrimp
Combine chopped cauliflower, parsley, salt, garlic powder, smart balance, nutritional yeast, and almond milk in a large saucepan.
Bring to a boil, reduce to simmer and cook covered for about 20 minutes or until the cauliflower is soft and falling apart.
While cauliflower is cooking, steam broccoli separately, until soft. In a separate pan, sauté shrimp until heated through with a pinch of garlic powder (I like to use fully cooked frozen shrimp. Once defrosted, it takes about 3-5 minutes to heat in saucepan). Cook linguine to al dente following package directions.
When cauliflower is fully cooked, add lemon juice and blend until smooth using an immersion blender.
Combine pasta, broccoli, shrimp, and sauce. Add sauce slowly until desired consistency, there may be extra sauce depending on the size of cauliflower used. Garnish with fresh parsley, and ENJOY!
Per serving (if making 6 servings)
358 calories, 7.2g of fat, 57g of carbs, 13.1g of fiber, 22.8g of protein