Main Course

Shrimp Linguine With Cauliflower Alfredo Sauce

Shrimp Linguine With Cauliflower Alfredo Sauce

This shrimp linguine with cauliflower alfredo sauce is AMAZING.  The cauliflower alfredo sauce is so much better than store bought alfredo sauce!  It tastes so creamy and authentic you will never go back to pre-made alfredo.  I also added imitation crab to this dish for more of a variety and it mixed very well with the shrimp and alfredo, but that is optional of course.  The recipe below yields six servings and can be cooked in thirty minutes.

*This post was made possible by a sponsorship from Amazon. But all opinions and reviews are my own and this product/service wouldn’t be featured if I didn’t think it could help you.

shrimp linguine

Ingredients for Shrimp Linguine:

  • 1 (12oz) bag of raw medium frozen shrimp, thawed & deveined
  • 1 (8oz) package of cooked imitation crab meat (optional)
  • 10 oz linguine pasta (about 3/4 of a 16 oz box)
  • 1 tsp olive oil

Ingredients for Cauliflower Alfredo Sauce:

  • 1 medium head of cauliflower
  • 2-3 garlic cloves
  • 1/2 cup milk (I used unsweetened plain almond milk)
  • 1/4 cup nonfat plain Greek yogurt
  • 1/2 cup water
  • 1/2 cup freshly shredded parmesan cheese
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp Italian seasoning

Directions:

First, in a pot of boiling water, add the medium head of cauliflower and cook about ten minutes until soft.  You should be able to easily stick a fork through it.  Remove cauliflower and you can use the same boiling water to cook the linguine noodles.

Second, in a skillet, add olive oil and shrimp.  Cook shrimp until it turns a light pink color, then add in crab meat.  Cook few a few minutes until crab is warm.  Set aside.

Third, cut cooked cauliflower into smaller pieces (just enough so it fits into a blender).  Measure and add all ingredients for the cauliflower alfredo sauce into a blender.  Also do not use the fake parmesan, make sure it is the real stuff or your sauce won’t taste the same.  It usually comes in a little tub. Then, blend until smooth.

Fourth, in a large bowl, add drained pasta, shrimp and crab mixture, and the cauliflower alfredo sauce you just made in the blender.  Stir everything together and enjoy!

Shrimp Linguine With Cauliflower Alfredo Sauce

A creamy and healthy seafood dish made with shrimp, crab, and a home-made alfredo sauce with cauliflower.

Course Main Course
Cuisine Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

Ingredients for Shrimp Linguine

  • 1 (12 oz) bag raw medium frozen shrimp, thawed & deveined
  • 1 (8 oz) packaged of cooked imitation crab meat optional
  • 10 oz linquine pasta 3/4 of a 16oz box
  • 1 tsp olive oil

Ingredients for Cauliflower Alfredo Sauce

  • 1 medium head of cauliflower
  • 2-3 garlic cloves
  • 1/2 cup milk I used unsweetened plain almond milk
  • 1/4 cup plain nonfat Greek yogurt
  • 1/2 cup water
  • 1/2 cup freshly shredded parmesan cheese
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp Italian seasoning

Instructions

  1. In a pot of boiling water, add cauliflower and cook until soft. Remove cauliflower and use the same boiling water to cook linguine pasta.

  2. In a skillet, add olive oil and shrimp.  Cook until it turns light pink and add in crab.  Cook and stir for 3-4 minutes and set aside.

  3. In a blender, add cauliflower and the rest of the ingredients listed under cauliflower alfredo sauce.  Blend until smooth.

  4. In a large bowl, add drained pasta, shrimp and crab mixture, and the cauliflower alfredo sauce you just made. Stir everything together and enjoy!

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