A healthier take on your basic alfredo sauce!
Ingredients:
Pasta
- 2 zucchinis, spiralized
- 1 cup chopped mushrooms
- 1 cup chopped asparagus
- 10 medium sized shrimp (you will be cutting these in half once cooked)
- 1 medium cauliflowr head
Cauliflower Puree
- 1 medium cauliflower head
- 1/4 cup olive oil
- 2 celery stakls
- White pepper
- 1 garlic clove, chopped
- Thyme (to taste)
- DASH of sea salt*Place all ingridents into food processor and blend till creamy, adding olive oil as needed
Instructions:
Heat olive oil in pan on medium. Sautee chopped mushrooms and asparagus until soft (about 8-10 minutes). Add in spiralized zucchini noodles and cook together for another 5 minutes (zucchini noodles cook quickly). Add in cauliflower puree (a little at a time) and mix. In a seperate pan, heat a little olive oil on medium heat and cook shrimp as directed! We love to spice this dish up with cajun (low sodium) seasoning! It adds just the right amount of heat to the creaminess of the cauliflower. Sprinkle desired amount over shrimp while sauting. Once cooked throughly, place shrimp on cutting board and slice in half. Place shrimp into creamy pasta and stir together, sprinkling a little more cajun seasoning in. I'm heavy handed with seasoning and anything spicy. So I add a pinch of crushed red pepper on my plate at the end!
COOKING TIP:Don't cook the zucchini noodles TOO long, or they become stringy. Once cooked, pull off heat and place pan on the side until shrimp is ready.
MANGIA, MANGIA!
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