CAULIFLOWER ALFREDO SAUCE
Provided by Katie Lee Biegel
Categories condiment
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
- Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
- Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
- In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
- Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
- Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.
CAULIFLOWER ALFREDO
My family loves this quick and healthy cauliflower Alfredo sauce on pasta. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth., Meanwhile, cook fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.
Nutrition Facts : Calories 371 calories, Fat 9g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 533mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
SHRIMP ALFREDO PASTA
A wonderful shrimp pasta dish! I came up with this on my own one night. You can change the amount of ingredients to your taste.
Provided by LISSA MURR
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
- Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Nutrition Facts : Calories 621.1 calories, Carbohydrate 34.9 g, Cholesterol 256.7 mg, Fat 42 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 21.2 g, Sodium 1038.3 mg, Sugar 3.3 g
CAULIFLOWER ALFREDO RECIPE BY TASTY
Here's what you need: water, cauliflower florets, milk, butter, garlic, salt, pepper, cooked pasta, vegetarian parmesan cheese, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil the water over medium high heat. Add a large pinch of salt.
- Add the cauliflower florets.
- Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
- With a slotted spoon, add the cooked cauliflower to a blender.
- Add the milk, butter, garlic, salt, and pepper and blend until smooth.
- Toss the cooked pasta with cauliflower alfredo.
- Serve topped with parmesan, and parsley.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 96 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, Sugar 9 grams
SHRIMP-ASPARAGUS ALFREDO PASTA
A light, creamy pasta, asparagus, and shrimp dish. Bright veggies add color and complement nicely. Wonderfully simple in ingredients and quick to prepare!
Provided by Jessica Giles
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 7 to 8 minutes.
- While the pasta is cooking, melt butter in a large skillet over medium-high heat. Add shrimp and garlic; saute until the shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Remove shrimp to a covered dish; keep warm.
- Add asparagus and water to the hot skillet; cover and steam until the asparagus is tender-crisp, 5 to 7 minutes. Add tomatoes; steam until heated through, 3 to 4 minutes. Uncover and reduce heat to medium. Drain pasta and add to the skillet. Add shrimp, Parmesan cheese, and half-and-half, stirring gently to combine. Cook until sauce thickens, 2 to 3 minutes.
- Sprinkle with parsley and season with pepper to serve.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 39.9 g, Cholesterol 204.6 mg, Fat 12.5 g, Fiber 4 g, Protein 33.4 g, SaturatedFat 7 g, Sodium 470.3 mg, Sugar 3.2 g
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