I love creamy cheesy sauces, but it doesn’t always love me…my stomach can be sensitive sometimes. I wanted to make an Alfredo that my stomach would approve of too; this sauce is just that! It tastes like Alfredo and it is 1/2 the fat of regular Alfredo. Not only does it taste like the real thing, it is a healthier spin off your weeknight meal! I made this dish with garlic shrimp and my family was dying from loving it (lol). This is why it is hard to go out to dinner…I feel I can make it better and healthier! I hope you and your family also love this dish and have an amazing food experience :)
Pro tip when re-heating...add the pasta portion to a pan with a little milk. The milk helps bring out the creaminess! Serve with a little pecorino and pepper and it will taste like the day you made it!
Recipe:
Serves 4-6
Sauce Ingredients:
1/2 Head of Cauliflower (around 3 1/2 cups of small florets) or a 10 oz Cauliflower Floret Bag
2 tbsp Extra Virgin Olive Oil
4 Cloves of Garlic - rough large chopped
1 Cup Good Quality Pecorino Romano (we use Locatelli)
1/2 tsp Granulated Garlic Powder
1/2 tsp Salt
1 1/4 cup 1% Low Fat Milk
The Remaining Ingredients:
Frozen Shrimp Large 31/40 Count Raw, Deveined - defrost the shrimp, remove the tail and cut in half
2 tsp Granulated Garlic
1/2 tsp Salt
3 tsp Corn Starch
1 tbsp Light Olive Oil
1 lb Bucatini, Fettuccini or Linguini (I used bucatini)
Directions:
1. Bring a large pot of water with salt to a boil, add the florets and cook until tender (around 4 min). Drain and transfer the cauliflower to a food processor or good quality blender.
2. In a small skillet, cook garlic and oil over medium high heat for 1 min to 1.5 min or until the garlic starts too lightly brown (do not burn!). Transfer to your food processor or blender.
3. Add the rest of the sauce ingredients to the food processor or blender and blend until smooth. Reserve the sauce for later.
4. In a large deep-dish skillet, heat the 1 tbsp light oil and 1 tbsp butter on medium high heat. Once the butter is melted, add your shrimp, 2 tsp granulated garlic, 1/2 tsp salt and cook for 3-4 minutes or until the shrimp are pink and fully cooked, stirring occasionally. Add 3 tsp of corn starch and stir in until dissolved. Turn off the heat and set aside.
5. Cook your pasta until al’dente while re-heating your large skillet with the shrimp on low heat. Once the pasta is done, drain in a colander and add to the shrimp pan. Add all of the cauliflower sauce to the pan and stir to fully incorporate on low heat. Serve with freshly grated Pecorino Romano, black pepper and a side Italian salad.