| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Sea salt and coarsely ground black pepper
- 2 cups cauliflower florets
- 1 pound fettuccine noodles
- 1 cup 2 percent milk
- 3 tablespoons unsalted butter
- 1 clove garlic, lightly smashed
- 1 1/2 cups grated Parmesan
- Olive oil, for searing the shrimp
- 15 to 20 peeled medium shrimp
- Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, 15 to 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
- Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
- Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
- In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. If desired, remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
- Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
- Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce, adding up to 1/3 cup pasta water to achieve the desired consistency if necessary. Add the shrimp and garnish with the parsley and some pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 544 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 67 mg |
| Sodium | 556 mg |
Reviews
I’m very excited to make this… I just saw it so I haven’t make it yet. I usually put cajun spices in my alfredo sauce with cut up cajun chicken so I can’t wait to make it with Cauliflower. It will be so much healthier & still allow us the great cajun taste we love so much!
This cauliflower Alfredo recipe is fantastic. I made it and used chicken instead of shrimp because it’s what I had. It was easy to make! I’ll definitely make it again!!
The cauliflower alfredo is delicious. I made the sauce and kept tasting it by the spoonfuls! It was so good. You could put that on anything and it would be good. This recipe is a keeper!
Wow! This recipe is a hit! I was given some cauliflower that I didn’t want to waste, because it is so expensive right now. My husband doesn’t like cauliflower. I made this recipe. So creamy and rich. My husband loved it. He said he was expecting cauliflower, but I mentioned we had Brussel Sprouts instead (which I served alongside the alfredo. Win! I shared with my daughter-in-law and she will be making. My adult son who joined us for dinner said this recipe is a keeper. He had a LOT.
I’ve used this Alfredo sauce base with zucchini noodles or pasta, with chicken or salmon, and it’s always delicious and light.
I’m dairy free so I use almond milk and it’s not noticeable. Even dairy- friendly friends really like this sauce and have asked for the recipe.
This is a keeper for sure!
I’m dairy free so I use almond milk and it’s not noticeable. Even dairy- friendly friends really like this sauce and have asked for the recipe.
This is a keeper for sure!
I was pleasantly surprised with this one. I made some edits for my taste – roasted garlic and I did chicken with broccoli because I don’t think shellfish (fish) goes with cream & cheese. The cauliflower part of this did really lighten the sauce and no one would know it even had cauliflower.
Great recipe Katie. Easy to make and paired great with some Gorgonzola and pancetta ravioli. Creamy and full of flavor and so much healthier.
This was awesome. Easy to prepare and the taste was wonderful. Thank you Katie this one is a keeper!
This recipe was excellent! It tastes close to the real thing. I steamed the shrimp in Old Bay seasoning and added it to the fettuccini alfredo, which I’ve always done when making fettuccini alfredo.
So delicious we will definitely make this again! Katie Lee you’re an amazing cook!