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
- 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
- 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
For the cajun cauliflower alfredo sauce:
For the pasta:
directions
- Steam the cauliflower until tender.
- Meanwhile, melt the garlic in a pan over medium heat, add the garlic and saute until fragrant, about 1 minute, before removing from heat.
- 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.
- Cook the pasta as directed on the package.
- 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.
- Toss the shrimp, pasta and cajun cauliflower alfredo sauce to mix and enjoy!
For the cajun cauliflower alfredo sauce:
For the pasta:
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.
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