DAIRY FREE ALFREDO WITH SHRIMP AND FETTUCCINE by BALANCED-LIFE-LESLIE

This dairy free alfredo with shrimp and fettuccine will leave you drooling over your dinner table!  It’s the perfect quick and easy weeknight meal, or decadent weekend dinner!

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 Tbsp. nutritional yeast
2 tsp. 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!

View original recipe here