Alfredo Sauce with Cauliflower
by Editorial Staff
Alfredo sauce with cauliflower – a detailed recipe.
Servings: 6
Cook: 45 mins
Ingredients
Alfredo sauce:
- 2 tablespoon. inflorescences of cauliflower
- 1 tablespoon. 2% milk
- 3 tablespoon. l. (45 gr.) Butter
- 1 garlic clove, lightly crushed
- 1.5 tablespoon. grated parmesan
Shrimp pasta:
- 450 gr. fettuccine noodles
- Olive oil
- 15 to 20 medium-sized shrimp, peeled
- Chopped parsley for garnish
Directions
- In a large saucepan, bring salted water to a boil. Add cauliflower and cook on low heat until tender, about 20 minutes. Remove the cauliflower with a slotted spoon and place in a colander, leaving the water in the pasta pan.
- Boil fettuccine in the same water in accordance with the instructions on the package (usually about 10 minutes).
- Make the sauce while the pasta is cooking. In a blender, combine cauliflower with milk and puree until smooth.
- In a large skillet over medium-high heat, heat the butter and garlic until the butter is melted. Add cauliflower puree and simmer for 2 minutes. Remove the garlic. Season with 1/2 teaspoon. salt and 1/4 teaspoon. pepper. Turn off heat and sprinkle with Parmesan.
- Heat another skillet over medium heat and add olive oil. Fry the shrimp lightly on both sides.
- Remove the pasta from the water and transfer it to the alfredo saucepan. Add 1/3 tablespoon. water from the pasta. Heat and stir well. Add shrimp and garnish with parsley.
Enjoy!
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