Alfredo with Shrimp and Fettuccine by Balanced-Life-Leslie

Ingredients

• Alfredo Sauce
• Cooking fat, divided (ghee, coconut oil, avocado oil)
• 1 garlic clove
• 1/2 head cauliflower, cut into florets
• 1 cups almond milk
• 2 tablespoons nutritional yeast
• 2 teaspoons lemon juice
• salt
• Shrimp
• Cooking fat, divided (ghee, coconut oil, avocado oil)
• 1/2 pound shrimp, cleaned
• Primal Palate seafood seasoning
• Fettuccine
• Cappello's Fettuccine

Instructions

• Add cooking fat to a pot and roast 1 garlic clove for about 5 minutes, until it was fragrant.
• Add half a head of cauliflower, cut into florets, and 1 cup of Califia Farms unsweetened almond milk to the pot.
• Once it starts to boil, cover the pot and let the cauliflower cook for about 15 minutes, until it is softened.
• While cauliflower cooks, add water to a pan and bring it to a boil.
• Add the Cappello's Fettuccine and let it cook for 90 seconds before draining and setting it aside.
• Once the pasta is done, finish making the Alfredo sauce by adding the cauliflower and almond milk blend to a high-speed blender. Add nutritional yeast, salt and lemon juice before blending until smooth and creamy (note, I did not use all of the Alfredo sauce in this recipe but saved some for later use).
• To make the shrimp, heat a pan over medium-high heat and added cooking fat.
• Once it is hot, add the shrimp and season with Primal Palate seafood blend.
• Cook for 2 minutes on each side.
• Finally, add the cooked fettuccine and desired amount of alfredo sauce to the pan with shrimp and heat over low heat until all the ingredients are combined.
• Serve in deep bowls (optional to top with cilantro) and enjoy!

Additional Info

• View original recipe here