Guilt-free Shrimp and Veggie Fettuccine with Cauliflower Alfredo

AUTHOR: Sarah Menanix


YIELDS: 5 servings


  • 4 cloves garlic, minced
  • 1 teaspoon unsalted butter
  • 1 large head cauliflower, chopped into florets
  • 1 cup vegetable broth
  • ¾ cup whole milk
  • ¼ cup freshly grated parmesan cheese, plus (optional) more for serving
  • ½ pound of shrimp, peeled and deveined
  • 2 cups cremini mushrooms, sliced
  • 4 cups spinach
  • Salt & pepper, to taste
  • ¾ pound mung-bean fettuccine (or another favorite fettuccine or pasta), cooked according to directions.


  1. In a large pot, steam the cauliflower for about 8 minutes, until soft when pierced with a fork.
  2. Melt the butter in a large skillet over medium heat and add the garlic. Cook for 1-2 minutes, until just fragrant.
  3. Combine the steamed cauliflower, cooked garlic, vegetable broth, milk, and parmesan cheese in a blender or food processor and purée until smooth and creamy. Set aside.
  4. In the same pan you cooked the garlic in, add the shrimp and sauté for 2 minutes over medium high heat. Add the mushrooms and spinach and continue cooking until the spinach melts, and the shrimp is cooked completely through.
  5. Add the sauce to the pan with the shrimp and veggies and cook until heated through, stirring to combine. Season with salt and pepper, to taste.
  6. Toss the sauce with the cooked fettuccine and serve with freshly grated parmesan cheese on the side.


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