Guilt-free Shrimp Fettuccine with Cauliflower Alfredo

Yields 5

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  • 4 cloves garlic, minced
  • 1 large head cauliflower, chopped into florets
  • 1 cup vegetable broth
  • 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
  • ¾ pound fettuccine (or another favorite fettuccine or pasta), cooked according to directions


  • In a large pot, steam the cauliflower for about 8 minutes, until soft when pierced with a fork.
  • Melt the butter in a large skillet over medium heat and add the garlic. Cook for 1-2 minutes, until just fragrant.
  • 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.
  • 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.
  • 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.
  • Toss the sauce with the cooked fettuccine and serve with freshly grated parmesan cheese on the side.
  • By: @snixykitchen