Healthy Broccoli Shrimp Alfredo

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Easy to make Alfredo recipe, loaded with shrimps, broccoli, and then tossed in with a homemade cauliflower alfredo sauce for a lighter and healthier option.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings:

Author: Rena

Ingredients

1 lb Raw Shrimps peeled and deveined
1 medium Broccoli Floret trimmed and cut small, about 3 cups
1 Packet Whole Grain penne Pasta
1 Tbsp Paprika Mild and sweet
Olive Oil Cooking Spray
Salt and Pepper to taste

For the Cauliflower Alfredo Sauce

1 Medium Cauliflower 5-6 cups florets
6 Garlic Cloves minced
2 Tbsp Olive Oil
6 Cups Vegetable Broth or water
½ Cup Milk more to taste
1 Tbsp Onion Powder
¼ Cup Parmesan Cheese
Salt and Pepper to taste about 1 teaspoon each

Instructions

In a pot of boiling water, cook pasta according to package directions or until al dente. set aside.
Season shrimp paprika or seasoning of choice, salt and pepper and cook in a skillet using cooking spray over medium heat for about 5 minutes. Set aside.
Add the broccoli floret in a pot of salted boiling water to cook for about 3-5 mins, depending on how well done you like your broccoli, remove and set aside.
Sautee garlic in a non-stick pan with 2 tablespoons of olive oil on low heat until garlic is soft and fragrant, about 1-2 minutes. Remove and set aside.
Meanwhile, place the cauliflower in a pot containing the broth and allow to cook until cauliflower is fork-tender. about 7-8 minutes. Do not drain.
Transfer the cauliflower using a slotted spoon into the Oster Blender. Add 1 cup of the broth the cauliflower was cooked in, the sauteed garlic with the oil, along with the milk, onion powder, parmesan cheese, salt, and pepper. Blend until sauce is smooth. If the sauce is too thick, add more broth 1/2 cup at a time.
Place pasta in a pan, pour the cauliflower alfredo sauce over it, then add the cooked shrimps and broccoli. Toss together and garnish with fresh parsley or pepper flakes. Enjoy!

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