Oh my gosh, you have to try this shrimp and cauliflower Alfredo penne, it’s my new weeknight hero! Picture this: plump, juicy shrimp and golden roasted cauliflower tossed with penne in the creamiest, garlicky Alfredo sauce. I swear, the first time I made it, my kitchen smelled like a fancy Italian restaurant (and my family acted like I’d performed magic).
What I love most is how the caramelized cauliflower adds this nutty depth that plays so nicely with the sweet shrimp. And don’t even get me started on that sauce, rich from the Parmesan but lightened up just enough by the roasted veggies. The best part? It comes together in about 30 minutes flat. Seriously, this dish proves comfort food doesn’t have to be complicated to taste absolutely incredible.
Why You’ll Love This Shrimp and Cauliflower Alfredo Penne
Trust me, this dish checks all the boxes:
- Creamy, dreamy Alfredo sauce that coats every bite perfectly (but won’t leave you feeling weighed down)
- Roasted cauliflower adds this amazing caramelized flavor you just can’t get from raw veggies
- Plump, juicy shrimp that cook in literally minutes, no fancy skills required
- Way lighter than traditional Alfred,o thanks to the cauliflower (but still feels indulgent)
- Comes together faster than ordering takeout, we’re talking 35 minutes start to finish
- That gorgeous golden color makes it look way fancier than it actually is (your secret’s safe with me)
Seriously, it’s the kind of meal that makes you feel like a kitchen rockstar without any of the stress.
Ingredients for Shrimp and Cauliflower Alfredo Penne
Here’s the shopping list for this flavor-packed dish. I’m super particular about a few things; fresh is best whenever possible!
- 8 oz penne pasta: I like the ridges that hold onto all that creamy sauce
- 1 lb large shrimp: peeled and deveined (trust me, do this yourself for better texture)
- 2 cups cauliflower florets: big enough to roast properly (about 1-inch pieces)
- 2 tbsp olive oil: divided for roasting and sautéing
- 3 cloves garlic: minced (fresh only, no jarred stuff here)
- 1 cup heavy cream: the real deal for that velvety sauce
- 1/2 cup grated Parmesan cheese: freshly grated melts better
- 1/4 tsp each salt and black pepper: adjust to taste later
- 1 tbsp fresh parsley: chopped right before serving for maximum brightness
See? Nothing too fancy, just simple ingredients that do amazing things together. If you love shrimp pasta, you might also enjoy this shrimp and sun-dried tomato cream pasta.
Equipment You’ll Need
Don’t worry, you probably have everything already! Here’s what I grab from my kitchen:
- Large skillet: For that perfect shrimp sauté and sauce simmer
- Baking sheet: To roast the cauliflower to golden perfection
- Colander: For draining our penne (obviously!)
- Wooden spoon: My trusty sauce-stirring sidekick
- Chef’s knife: For chopping garlic and parsley
That’s it! No fancy gadgets needed for this deliciousness.
How to Make Shrimp and Cauliflower Alfredo Penne
Okay, let’s get cooking! This comes together so fast you’ll want to have everything prepped and ready. Here’s exactly how I make it:
Step 1: Cook the Penne Pasta
First, get that penne boiling in well-salted water. Cook it just until al dente (about 1 minute less than the package says). Drain it, but save about 1/2 cup of that starchy pasta water, it’s liquid gold for adjusting sauce later!
Step 2: Roast the Cauliflower
While the pasta cooks, toss those cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and pop them into a 400°F oven. Roast for about 20 minutes until they get those gorgeous golden-brown edges we love.
Step 3: Sauté the Shrimp
Heat the remaining olive oil in your skillet over medium-high heat. Add the shrimp and garlic together; the garlic will infuse the oil beautifully. Cook just until the shrimp turn pink and opaque, about 2-3 minutes per side. Don’t overcook them or they’ll get rubbery!
Step 4: Prepare the Alfredo Sauce
Lower the heat to medium and pour in the heavy cream. Let it simmer gently for 2 minutes to thicken slightly. Now stir in the Parmesan gradually; this prevents clumping. The sauce should coat the back of a spoon nicely. Too thick? Add a splash of that reserved pasta water.
Step 5: Combine Everything
Toss in the cooked penne and roasted cauliflower, stirring gently to coat everything in that luscious sauce. Finish with a sprinkle of fresh parsley for color and freshness. Serve immediately while it’s piping hot; the cheese sauce waits for no one!
Tips for Perfect Shrimp and Cauliflower Alfredo Penne
Here are my hard-earned secrets for nailing this dish every single time:
- Watch those shrimp like a hawk, they cook in minutes! Pull them off the heat as soon as they turn pink and curl into little “C” shapes.
- If your sauce gets too thick, don’t panic! That reserved pasta water thins it beautifully without watering down the flavor.
- Fresh herbs make all the difference. I’ve tried dried parsley, and it’s just not the same vibrant pop of color and flavor.
- Roast your cauliflower until it’s got some serious color; those caramelized edges add so much depth to balance the rich sauce.
- Taste and adjust the seasoning at the end. Parmesan is salty, so go easy on the salt until everything’s combined.
Follow these tips, and you’ll have restaurant-worthy results right at home! For more quick weeknight ideas, check out Family Tastes.
Variations for Shrimp and Cauliflower Alfredo Penne
One of my favorite things about this recipe is how easily you can switch it up! Here are some tasty twists I’ve tried:
- Swap shrimp for chicken: Sauté bite-sized pieces until golden before adding the garlic
- Toss in baby spinach: Stir it in right at the end, the residual heat wilts it perfectly
- Try gluten-free pasta: My niece loves it when I make it with brown rice penne
- Add sun-dried tomatoes: Their tangy sweetness cuts through the richness beautifully
- Use broccoli instead: Roast it just like the cauliflower for a different veggie vibe
The possibilities are endless, make it your own! If you like variations on creamy pasta, you might enjoy this creamy garlic shrimp alfredo pasta.
Serving Suggestions
This shrimp and cauliflower Alfredo penne shines brightest when served piping hot right from the skillet! I love pairing it with garlic bread to soak up every last drop of that creamy sauce. For a lighter meal, a simple green salad with lemon vinaigrette balances the richness perfectly. One batch makes about 4 generous servings, just enough for seconds (trust me, you’ll want them).
Storage and Reheating
Leftovers? No problem! Store this shrimp and cauliflower Alfredo penne in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to bring back that silky sauce texture; microwave or stovetop both work beautifully. Just be gentle with the shrimp so they don’t overcook!
Nutritional Information
Here’s the scoop on what you’re getting in each delicious serving (but remember, nutrition varies based on your exact ingredients). Approximate per serving: 450 calories, 22g fat (10g saturated), 25g protein, and 3g fiber. Not bad for something that tastes this indulgent! The cauliflower sneaks in extra vitamins while keeping things lighter than traditional Alfredo. If you are looking for lighter options, consider this garlic butter shrimp and cauliflower rice.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them really dry before cooking; excess water makes them steam instead of getting that nice sear.
How do I prevent the sauce from curdling?
Two secrets: keep the heat medium-low when adding Parmesan, and stir constantly as it melts. If your sauce looks grainy, whisk in a splash of hot pasta water; it’ll smooth right out!
Is there a dairy-free option?
Yes! Swap heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan. The flavor’s different but still delicious, and my vegan friends love this version. For other shrimp dishes, check out this Mediterranean shrimp penne recipe.
Try this recipe and share your results in the comments! I’d love to hear how your shrimp and cauliflower Alfredo penne turns out.
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Creamy Shrimp and Cauliflower Alfredo Penne in 35 Minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful shrimp and cauliflower Alfredo penne dish that combines tender shrimp, roasted cauliflower, and penne pasta in a rich Alfredo sauce.
Ingredients
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 2 cups cauliflower florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp fresh parsley, chopped
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Preheat oven to 400°F. Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until golden.
- Heat remaining olive oil in a skillet. Add shrimp and garlic, cook until shrimp turns pink, about 3 minutes.
- Pour heavy cream into the skillet. Stir in Parmesan cheese until the sauce thickens.
- Add cooked pasta and roasted cauliflower to the skillet. Toss to coat evenly.
- Garnish with fresh parsley before serving.
Notes
- Use fresh shrimp for the best flavor.
- Adjust salt and pepper to taste.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg