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!

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Alfredo with Shrimp and Fettuccine by Balanced-Life-Leslie


  • 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


  • 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!

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