Shrimp Zinguine Caulifredo!!

Shrimp. Pasta. Creamy Alfredo sauce... what's more to love? Maybe the fact that it's packed-full of veggies and minimal carbs!! Would you believe it if I said:

  1. Zoodles instead of noodles

  2. Alfredo sauce is really puréed cauliflower

  3. The shrimp, well, yeah it's shrimp


  • 1 medium cauliflower, cut into 2-3 inch pieces

  • 3/4 cup parmesan (or more, to taste), grated, plus additional for serving

  • 1/4 cup extra-virgin olive oil

  • 2-4 garlic cloves, to taste, minced, divided

  • 1 tbsp Dijon mustard

  • 1 cup + 3 tbsp, divided, unsalted butter, at room temperature (if cold, cut into tbsp chunks)

  • Zest and juice from 1 lemon

  • 6 zucchini

  • 1lb uncooked shrimp

  • Freshly ground black pepper

  • Kosher salt

  • Optional: fresh spinach leaves

  • Fresh parsley, chopped, for serving


  1. Bring a large pot of well salted water to a boil.

  2. Add the cauliflower and boil until the cauliflower is easily pierced with a fork, about ten minutes.

  3. Drain cauliflower in a colander and save 1 cup of the salted water used to boil cauliflower.

  4. Add cauliflower to the food processor, along with the parmesan, butter, olive oil, mustard, 1/2 the garlic, zest, and juice, 1 teaspoon salt, and several grinds of pepper.

  5. Blend to combine for about 20 seconds.

  6. Add some of the salted water, 1/3 cup at a time, and blend until the sauce is very creamy and the consistency is to your liking. I used the full cup of water. Taste and add more cheese or salt if needed.

  7. Pour sauce into large sauce pan and place over low heat. Cover to keep hot.

  8. In large skillet over med-high heat, add 3tbsp butter. When butter stops frothing, add remaining garlic. Sauté until fragrant.