sun-dried tomato shrimp alfredo pasta.

My secret ingredient? Cauliflower. But isn’t cauliflower the secret ingredient in pretty much every “healthy” recipe nowadays? I guess it’s not so secret anymore! But really… I used whipped cauliflower for HALF the alfredo sauce in this recipe. So instead of filling your belly with a bunch of cheese and heavy cream, you’ll be replacing half of that with cauliflower.. but you can’t taste it 🙂

Click HERE for a video of the recipe!

Recipe:

• 1 box Banza linguine
• 1lb shrimp, raw, peeled and deveined (tail on or off – your choice!)
• 1/2 bag frozen cauliflower
• 5 sun-dried tomatoes, from a jar and liquid drained
• about 1 cup Raos alfredo sauce (estimated)
• paprika
• cayenne pepper (optional)
• 1/4 cup white wine or white cooking wine
• salt & pepper
• olive oil
• parsley, garnish

Instructions:

1. Bring a large pot of salted water to a boil.
2. Add your Banza linguine and cook according to instructions.
3. Steam frozen cauliflower in a large pot or microwave until very soft.
4. Add steamed cauliflower to a blender, add a little bit of water until it blends easily and blend until smooth.
5. Add your sun-dried tomatoes – blend until mostly smooth.. you want to see small chunks of the tomato – set aside.
6. Meanwhile, cook the shrimp in a large skillet on medium-high heat.
7. Make sure your shrimp is thawed if it was frozen, and pat dry.
8. Season with salt, pepper, paprika and cayenne pepper.
9. Drizzle olive oil in the heated pan and place shrimp season-side down.
10. Season the other side of the shrimp and cook for about 2 minute per side until browned.
11. Place shrimp on a plate and set aside.
12. Deglaze your pan with white wine or white cooking wine – about 1/4 cup.
13. Add cooked pasta to the pan, then add alfredo sauce and blended cauliflower and sun-dried tomato mixture.
14. Toss pasta until coated and serve with shrimp and garnish with fresh parsley or fresh herbs of choice.
15. Enjoy!