NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 cup chopped Cauliflower

1 cup Cauliflower for sauce

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

1 tbsp Grated Parmesan Cheese

1 clove Garlic

1/4 cup Low-Sodium Chicken Broth

Salt & Black Pepper to taste

PREPARATION

• 1

  Begin by steam or boil the 1 cup of chopped cauliflower until tender. Reserve a small cup of water from cooking if needed for blending.

• 2

  While the cauliflower cooks, pat dry and season the shrimp with salt and pepper.

• 3

  In a skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.

• 4

  Add the shrimp to the skillet and cook until pink and opaque, approximately 2-3 minutes per side. Remove shrimp from the pan and set aside.

• 5

  In a blender, combine the steamed cauliflower designated for the sauce, unsweetened almond milk, chicken broth, and a pinch of salt and pepper. Blend until completely smooth to create a creamy sauce.

• 6

  Return the skillet to medium heat and pour in the cauliflower sauce, allowing it to simmer gently for 2-3 minutes. Stir in the grated Parmesan cheese and adjust seasonings as needed.

• 7

  Add the zucchini noodles to the skillet, tossing them in the sauce until warmed through, about 2 minutes. Avoid overcooking to maintain their texture.

• 8

  Return cooked shrimp to the pan and gently mix to combine all the flavors. Optionally, drizzle a little extra olive oil if desired.

• 9

  Plate the dish and serve immediately, savoring the creamy, light alfredo flavor with a nutritious twist.