Shrimp Cauliflower Alfredo
This shrimp cauliflower Alfredo is sooo creamy and delicious! This recipe is proof that adding vegetables to meals does not mean they won’t taste good. I have always been a big fan of seafood served with pasta so I decided to add shrimp, but I’ve made a similar recipe with chicken in the past and I think it’s just as good! You can use your preferred pasta, but again I love angel hair so that’s what I stuck with. This makes a lot so it’s the perfect dish to serve to a big family or at a dinner party with friends! You can find the video for this recipe here.
Cauliflower - Obviously you can’t make this recipe without the cauliflower - it’s the star of the show! To be honest, I am not a huge fan of cauliflower on it’s own, but sneak it in with pasta and you’re speaking my language.
Butter & heavy cream - No good Alfredo is complete without these two ingredients.
Parmesan cheese - Again, you just can’t have Alfredo without it! Parmesan is a classic for a traditional Alfredo sauce.
Roasted garlic - I know I’m really sounding like a broken record, but all of these ingredients are must haves. Not too mention, when you make roasted garlic your home will smell incredible for the rest of the day.
Shrimp - I love seafood paired with pasta! Always have. That said you could totally just have the pasta or add chicken instead.
Angel hair pasta - Angel hair pasta served with Alfredo sauce is the waaaay to my heart. Okay that or pesto, but for the sake of this recipe we’ll say Alfredo. Yum!
Shrimp Cauliflower Alfredo
Ingredients
- 1 small head of cauliflower (~4 cups florets)
- 4 tbsp unsalted butter
- 1 head garlic
- 1.5 cups freshly shaved parmesan
- Salt & Pepper
- 1/4 cup heavy cream
- 1 lb. shrimp
- 1 tbsp olive oil
- 1 package angel hair pasta
- Fresh parsley for topping
Instructions
- Prepare pasta according to package, save 1 cup of the pasta water before draining. Set aside pasta for later.
- To roast garlic cut off the bottom 1/4 of the garlic head. Place in foil and drizzle with olive oil and make sure it’s coated evenly. Wrap up in the foil and bake at 400°F for 45 minutes.
- Cut cauliflower & place florets in a large pot. Fill with water until florets are covered and bring to a boil. Let boil for 10 minutes (should be very soft).
- Squeeze garlic cloves into blender. Add butter, parmesan, heavy cream, cauliflower (I had to do half at a time), pasta water, and dash of salt and pepper to blender. Blend until smooth.
- Pat shrimp with paper towel to absorb extra moisture. Heat olive oil in skillet over medium heat and add shrimp + dash of salt and pepper. Cook on each side for ~3 minutes, 6 minutes total.
- Combine pasta, sauce, and shrimp - enjoy!