Cauliflower Spaghetti Alfredo With Shrimp Recipes

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CAULIFLOWER FETTUCCINE ALFREDO



Cauliflower Fettuccine Alfredo image

Dr. Oz recommended cauliflower sauce in place of Alfredo. A little cream, red pepper, and garlic can be added for flavor. Let me know if you have any suggestions to improve color or taste. Garnish with more Parmesan cheese if desired.

Provided by tlcampbell

Categories     Main Dish Recipes     Pasta

Time 1h25m

Yield 6

Number Of Ingredients 7

½ head cauliflower, cored and cut into small florets
2 tablespoons olive oil
2 shallots, minced
½ cup chicken stock
salt and ground black pepper to taste
½ pound fettuccine
1 cup grated Parmesan cheese

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower to steamer, cover, and steam until tender, about 20 minutes. Cool cauliflower until cool enough to handle, about 15 minutes.
  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 10 minutes. Pour chicken stock over shallot; cook until heated through, about 3 minutes. Remove skillet from heat and cool, about 15 minutes.
  • Stir cauliflower into shallot mixture; blend using a hand blender until sauce is smooth and silky. Season sauce with salt and pepper.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring water back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain.
  • Toss pasta with sauce in a bowl until evenly coated. Sprinkle Parmesan cheese over pasta.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 33.5 g, Cholesterol 12.1 mg, Fat 9.3 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 3.2 g, Sodium 231.7 mg, Sugar 3.1 g

CAULIFLOWER ALFREDO SAUCE



Cauliflower Alfredo Sauce image

Provided by Katie Lee Biegel

Categories     condiment

Time 45m

Yield 6 servings

Number Of Ingredients 10

Sea salt and coarsely ground black pepper
2 cups cauliflower florets
1 pound fettuccine noodles
1 cup 2 percent milk
3 tablespoons unsalted butter
1 clove garlic, lightly smashed
1 1/2 cups grated Parmesan
Olive oil, for searing the shrimp
15 to 20 peeled medium shrimp
Chopped fresh parsley, for garnish

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.

LIGHTER SPAGHETTI ALFREDO WITH CAULIFLOWER



Lighter Spaghetti Alfredo with Cauliflower image

This cauliflower spaghetti Alfredo is a great 'bridge' recipe, helping us transition from rich, decadent offerings to much leaner fare. I also love the dusting of crispy Parmesan breadcrumbs that top this delicious pasta. This tastes and feels very rich, but is actually quite light. Enjoy!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 17

3 cloves garlic, lightly crushed
2 tablespoons olive oil
1 head cauliflower, cored and separated into florets
4 cups water
½ teaspoon dried Italian herb seasoning
½ teaspoon crushed red pepper flakes
salt and freshly ground black pepper to taste
1 (14 ounce) package spaghetti
½ cup fine dried bread crumbs
⅓ cup grated Parmesan cheese
1 tablespoon olive oil
salt to taste
2 tablespoons chopped fresh basil
¼ cup heavy whipping cream
½ cup grated Parmesan cheese, plus extra for garnishing
freshly ground black pepper to taste
½ lemon, juiced

Steps:

  • Cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant, 2 to 3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring water to a boil, cover, and cook until cauliflower is tender, about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a large serving bowl.
  • Meanwhile, combine bread crumbs, 1/3 cup Parmesan cheese, and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2 to 3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil; set aside.
  • Add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. Stir in 1/2 cup Parmesan cheese until melted; season with freshly ground black pepper to taste.
  • Mix in lemon juice with spaghetti and stir in Alfredo sauce to coat pasta. Serve topped with a sprinkle of Parmesan cheese and the seasoned bread crumb mixture.

Nutrition Facts : Calories 660.4 calories, Carbohydrate 91.4 g, Cholesterol 35 mg, Fat 23.1 g, Fiber 9.4 g, Protein 23.6 g, SaturatedFat 8.2 g, Sodium 413.3 mg, Sugar 4.5 g

CAULIFLOWER ALFREDO



Cauliflower Alfredo image

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

2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 shallot, minced
1 medium head cauliflower, chopped
4 cups water
2 vegetable bouillon cubes
2/3 cup shredded Parmesan cheese plus additional for garnish
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) fettuccine
Chopped fresh parsley

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.

CAULIFLOWER SPAGHETTI ALFREDO WITH SHRIMP



Cauliflower Spaghetti Alfredo with Shrimp image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
1 pound spaghetti
Olive oil
1/2 yellow onion, finely diced
2 cloves garlic, minced
1 head cauliflower, cut into florets
4 cups whole milk, plus more if needed
1 tablespoon kosher salt
1/4 cup grated Parmesan, plus more for serving
1/4 cup coarsely chopped fresh parsley, plus more for serving
Juice and zest of 1 lemon
Olive oil
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, then drain.
  • Place a large skillet over medium-high heat and coat the pan with oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the cauliflower, 1 tablespoon salt and enough milk to partially submerge the florets. Increase the heat to high, and simmer until the cauliflower is very tender, about 15 minutes.
  • Very carefully transfer the cooked cauliflower mixture to a blender and blend until smooth.
  • Rinse the pan clean and place over medium heat. Return the blended sauce to the pan and add more milk if the sauce is too thick. Remove the pan from the heat and add the cheese, parsley, lemon juice and lemon zest. Add the cooked spaghetti to the sauce and toss to coat. Keep covered until ready to serve.
  • Heat a large nonstick pan over medium-high heat. Coat the pan with olive oil, add the shrimp and cook until pink and just cooked through, about 4 minutes. Season with salt and pepper.
  • Top the pasta with the shrimp and serve with lemon wedges, parsley and cheese.

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Top Asked Questions

Can you add cauliflower to Alfredo pasta recipe?
Creamy Alfredo Cauliflower Pasta Recipe, is healthy way to add cauliflower to make a creamy pasta sauce. The cauliflower will give the same richness like that we have in Alfredo sauce and also it will give an earthy and delicious touch to the sauce. You can also add in some roasted vegetables that goes really well with the pasta.
What's the best way to make shrimp Alfredo?
Alfredo-style Creamy Pesto Shrimp Alfredo is a winner with the whole family. Serve over zucchini noodles or cauliflower rice (OR pasta if you're not watching your carb intake)! The sauce is EVERYTHING. Heat butter in a large skillet over medium-high heat. Add the shrimp and tomatoes, and season with salt and pepper to taste.
How to make Alfredo sauce with fettuccine pasta?
Directions Bring a large pot of salted water to a boil. 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 large skillet over medium-low heat, heat the butter and garlic until the butter melts.
What's the best way to cook cauliflower florets?
Heat another saucepan with some more water, add salt and add medium sized cauliflower florets. Bring it to boil and cook for at least 25 minutes. Strain the water, make sure keep aside some of the water and allow the cauliflower to cool it down. Heat a sauce pan with butter, add chopped garlic and saute until they turn golden brown.

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