Cauliflower Alfredo Sauce

Ingredients:

Alfredo sauce

• 2 cups cauliflower florets
• 1 tbsp. 2% milk
• 3 tbsp (45 g) butter
• 1 clove of garlic, lightly crushed
• 1.5 tbsp. grated parmesan

Pasta with shrimp

• 450 g fettuccine noodles
• Olive oil
• 15 to 20 peeled medium shrimp
• Chopped parsley for garnish

Preparation:

1. Bring a large pot of salted water to a boil. Add the cauliflower and simmer over low heat until tender, about 20 minutes. Remove the cauliflower with a slotted spoon and drain in a colander, reserving the pasta cooking water in the pot.
   
   In the same water, cook the fettuccine according to the package instructions (usually about 10 minutes).
2. Make the sauce while the pasta is cooking. In a blender, combine the cauliflower and milk and puree until smooth.
3. In a large skillet over medium heat, heat the butter and garlic until melted. 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 sprinkle with Parmesan cheese.
4. Heat another frying pan over medium heat and add olive oil. Lightly fry the shrimp on both sides.
   
   Remove the pasta from the water and transfer it to the pan with the Alfredo sauce. Add 1/3 cup of the pasta water. Heat through and stir well. Add the shrimp and garnish with parsley.