Cajun Shrimp Cauliflower Alfredo Linguini

Cajun Shrimp Cauliflower Alfredo Linguini
Today I have a tasty cajun style blackened shrimp cauliflower alfredo linguini dish for you! This is basically an alfredo pasta dish with the alfredo sauce made lighter by using cauliflower rather than cream and it's just as nice and creamy and good! Some cajun seasoning is added to the sauce to add the cajun flavours and the shrimp is also seasoned with it before it is quickly blackened, by cooking it in a heavy bottom pan/skillet at a fairly high temperature, and added to the pasta and the creamy cauliflower alfredo sauce. Even with the extra step of steaming the cauliflower, this cajun shrimp cauliflower alfredo linguini comes together in no time making it a nice and quick and easy meal that is perfect for busy week nights and it's also impressive enough to serve to guests!

Cajun Shrimp Cauliflower Alfredo Linguini

Cajun Shrimp Cauliflower Alfredo Linguini

Cajun Shrimp Cauliflower Alfredo Linguini

Cajun Shrimp Cauliflower Alfredo Linguini
Cajun Shrimp Cauliflower Alfredo Linguini

Cajun Shrimp Cauliflower Alfredo Linguini

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

A quick and easy cajun style blackened shrimp pasta in a tasty and light cajun seasoned cauliflower alfredo sauce.


ingredients
    For the cajun cauliflower alfredo sauce:
  • 1 medium head cauliflower, cut into florets
  • 1 tablespoon butter
  • 4 cloves garlic, chopped
  • 1 cup parmigiano reggiano (parmesan), grated
  • 1/2 tablespoon cajun seasoning
  • 1+ cup milk or vegetable broth
  • salt and pepper to taste
  • For the pasta:
  • 8 ounces linguine or your favourite pasta (gluten free for gluten free)
  • 1 tablespoon butter
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon cajun seasoning
directions
    For the cajun cauliflower alfredo sauce:
  1. Steam the cauliflower until tender.
  2. Meanwhile, melt the garlic in a pan over medium heat, add the garlic and saute until fragrant, about 1 minute, before removing from heat.
  3. Puree the cauliflower, butter, garlic, parmesan and enough milk or vegetable broth or cooking water from cauliflower to bring the sauce to the desire consistency before seasoning with salt and pepper to taste.
  4. For the pasta:
  5. Cook the pasta as directed on the package.
  6. Meanwhile, toss the shrimp in the oil and cajun seasoning, and cook in a heavy bottomed pan/skillet over medium-high heat until cooked, about 1-2 minutes per side.
  7. Toss the shrimp, pasta and cajun cauliflower alfredo sauce to mix and enjoy!

Option: Garnish with green onions, chopped parsley, etc.
Tip: Make the cajun cauliflower alfredo sauce a day ahead and just reheat to save some time.
Nutrition Facts: Calories 483, Fat 16g (Saturated 7.2g, Trans 0), Cholesterol 304mg, Sodium 815mg, Carbs 42g (Fiber 3.8g, Sugars 3.8g), Protein 44.6g
Nutrition by: Nutritional facts powered by Edamam

6 comments:

naomi {@bakersroyale} said...

Such a great dish-I love that the sauce is made creamy with cauliflower! !

Maria said...

What a great way to use cauliflower!!

Catherine said...

Delicious!! This meal is pure comfort at its best. Catherine

Heather Christo said...

looks so good Kevin!!

Julie Wampler said...

If i had this for dinner tonight, I'd be one happy chick!

Itsmeee Vanilla said...

Im sure you meant melt the butter in step 1 right?

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