Shrimp and Veggie Fettuccine with Cauliflower Alfredo

INGREDIENTS

• 4 cloves garlic, minced
• 1 teaspoon unsalted butter
• 1 large head cauliflower, chopped into florets
• 1 cup vegetable broth
• ¾ cup whole milk
• ¼ cup freshly grated parmesan cheese, plus (optional) more for serving
• ½ pound of shrimp, peeled and deveined
• 2 cups cremini mushrooms, sliced
• 4 cups spinach
• Salt & pepper, to taste
• ¾ pound fettuccine (or pasta), cooked according to directions.

INSTRUCTIONS

1. In a large pot, steam the cauliflower for about 8 minutes, until soft when pierced with a fork.
2. Melt the butter in a large skillet over medium heat and add the garlic. Cook for 1-2 minutes, until just fragrant.
3. Combine the steamed cauliflower, cooked garlic, vegetable broth, milk, and parmesan cheese in a blender or food processor and purée until smooth and creamy. Set aside.
4. In the same pan you cooked the garlic in, add the shrimp and sauté for 2 minutes over medium high heat. Add the mushrooms and spinach and continue cooking until the spinach melts, and the shrimp is cooked completely through.
5. Add the sauce to the pan with the shrimp and veggies and cook until heated through, stirring to combine. Season with salt and pepper, to taste.
6. Toss the sauce with the cooked fettuccine and serve with freshly grated parmesan cheese on the side.

 

Enjoy it!

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Chicken Alfredo Gnocchi Bake

Yield:8-10

Ingredients:

For the Alfredo Sauce

• 1/4 cup butter
• 6 ounces cream cheese
• 4 cloves of garlic, finely minced
• 1 cup milk
• 3/4 cup heavy cream
• 8 ounces parmesan cheese, grated
• 2 egg yolks, beaten
• salt and black pepper

For the Gnocchi Bake

• 16 ounces store-bought gnocchi
• 1/2 cup sour cream
• 1/2 cup ricotta cheese
• 2 cups boneless and skinless chicken breast, cooked through and shredded
• 6 ounces parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 6 ounces fontina cheese, grated
• 6 ounces mozzarella cheese, grated
• 4 strips of bacon, cooked until crisp and chopped
• shaved parmesan, for garnish

Instructions

• In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer, as you continue to whisk. Turn off the heat, and whisk in the parmesan cheese. Add a tablespoon of the alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Set aside.
• Preheat your oven to 350 degrees F and spray a large baking dish with non-stick spray. Set aside.
• Cook the gnocchi according to it's package's instructions. Drain and set aside.
• To a large bowl, add the alfredo sauce, sour cream, ricotta cheese, chicken breast, parmesan cheese, parsley and gnocchi. Fold the ingredients together until combined.
• Pour the mixture into your prepared baking dish. Sprinkle fontina and mozzarella cheese on top.
• Bake for 15-20 minutes or until warmed through and the cheese is melty and bubbly.
• Remove from heat. Sprinkle bacon, parsley and shaved parmesan on top. Serve immediately!

 

Enjoy it!

 

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SKINNY FETTUCCINE ALFREDO

4 SERVINGS

INGREDIENTS:

·         12 ounces fettuccine (or any pasta shape)

·         1 Tbsp. olive oil

·         4 cloves garlic, pressed or minced

·         3 Tbsp. flour

·         1 cup chicken broth

·         1 cup low-fat milk (I used 1%)

·         3/4 cup freshly-grated Parmesan cheese

·         1/2 tsp. salt

·         1/4 tsp. black pepper

·         (optional topping: chopped fresh parsley)

INSTRUCTIONS:

Cook pasta al dente according to package directions, in generously salted water.

Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.

Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

Bon Appétit!

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