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
Scale
- 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