Cajun Shrimp Cauliflower Alfredo Linguini

Cajun Shrimp Cauliflower Alfredo Linguini

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

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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.

For the pasta:

4. Cook the pasta as directed on the package.
5. 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.
6. Toss the shrimp, pasta and cajun cauliflower alfredo sauce to mix and enjoy!

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

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