Shrimp with Cauliflower Alfredo Sauce

Ingredients

Meat

• 2 Chicken breasts, cooked or 15-20 shrimp

Produce

• 2 cups Broccoli florets

Condiments

• 1 Cauliflower alfredo sauce **recipe to follow**

Pasta & Grains

• 16 oz Spinach pasta, or zucchini noodles

Baking & Spices 

Salt & Pepper

Cauliflower Alfredo Sauce
Total Time:45 min
Prep:10 min
Cook:35 min
Yield:6 servings
Level:Easy

Ingredients
Sea salt and coarsely ground black pepper
2 cups cauliflower florets
1 pound zucchini or spinach noodles
1 cup Almond milk
3 tablespoons unsalted butter
1 clove garlic, lightly smashed
1 1/2 cups grated Parmesan
Olive oil, for searing the shrimp
15 to 20 peeled medium shrimp
Chopped fresh parsley, for garnish

Directions
Bring a large pot of salted water to a boil. 

Add the cauliflower and cook at a low boil until very tender, about 20 minutes. 

Remove the cauliflower with a slotted spoon and set aside to drain in a colander. 
In a blender, combine the cauliflower with the milk and puree until smooth.
In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. 

Remove the garlic. 

Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Turn off the heat and stir in the Parmesan.
Heat a separate skillet over medium-high heat and add some olive oil. 

Sear the shrimp briefly on both sides until just cooked through.


Even though this recipe calls for Parmesan cheese, I am going to call this a clean Isagenix recipe if you use Zucchini noodles!