NUTRITION

SERVINGS

INGREDIENTS

4 ounces Shrimp (peeled and deveined)

1 cup Cauliflower florets

1 medium Zucchini (spiralized)

2 teaspoons Olive Oil

1/4 cup Non-fat Greek Yogurt

1/2 cup Unsweetened Almond Milk

1 Garlic Clove

1 ounce Grated Parmesan Cheese

Salt and Black Pepper to taste

PREPARATION

• 1

  Start by steaming the cauliflower florets until they are very tender, about 8-10 minutes.

• 2

  In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

• 3

  Meanwhile, spiralize the zucchini to create noodles and set aside.

• 4

  Transfer the steamed cauliflower, sautéed garlic, non-fat Greek yogurt, and unsweetened almond milk to a blender. Blend until smooth to create a creamy alfredo sauce. Season with a pinch of salt and pepper.

• 5

  In a separate skillet over medium heat, add the shrimp and cook for about 2-3 minutes per side or until they turn pink and opaque.

• 6

  Add the zucchini noodles to the skillet with the shrimp and gently toss for 1-2 minutes just until slightly softened.

• 7

  Pour the creamy cauliflower alfredo sauce over the shrimp and zucchini noodles. Stir gently to combine and heat through.

• 8

  Finish by sprinkling grated Parmesan cheese over the dish and adjust seasoning with salt and pepper as desired before serving.