Hello, hello, hello!
How is everyone’s week going? Mine is busy, busy, busy! Yowza!
Tonight, I have an absolutely DELICIOUS recipe for you, that I made for Steven and I last night! He spent the day on set at a photoshoot for his company, and so I wanted to have a warm, hearty meal waiting for him when he got back to his apartment!
Introducing, my Shrimp Alfredo!!
Oh my gosh – fettuccini alfredo, meets golden brown shrimp in the most dynamic duo that will make even an Italian nona exclaim, “Màma Mia!”
But here’s the most incredible part….IT’S HEALTHY!!
That’s right! It’s Specific Carb Diet friendly…meaning it’s Keto, it’s Gluten Free, it’s Dairy Free AND Paleo!
But I promise…it doesn’t taste healthy! It’s even “Steven Approved!
And I’ll let you in on a little secret…the sauce: the rich, buttery, luxurious sauce….is made from cashews and CAULIFLOWER! That’s right! It’s totally a fake-out! And you wouldn’t be able to tell!
Because the cashews — you soak in water overnight, which makes the blend up into this beautiful creamy consistency. And the cauliflower gets roasted and caramelized to golden brown perfection, giving it this nutty, buttery note. Oh my goodness…YUM!
But enough yappin’! Let’s get onto the recipe already!
Here’s What You Need: (Serves 2)
1 lb shrimp, peeled, deveined, tails off
Old Bay seasoning
1 Tbsp EVOO
Juice of 1/2 lemon
1/2 cup raw cashews, soaked in water overnight, or for 24 hours
2 cup cauliflower florets, roasted in 1 Tbsp olive oil
1/2 vidalia onion, chopped
3 garlic cloves, chopped
1/4 cup parmesan cheese (SCD omit)
salt and pepper
1/2 tsp crushed red pepper
1 grate (or pinch) of fresh nutmeg
1/3 cup unsweetened regular almond milk or cashew milk– room temperature (THIS BRAND is Specific Carbohydrate Diet friendly!)
2 Tbsp EVOO
2 zucchini, made into noodles (OR noodle of choice)
Fresh basil, chopped – garnish
Tools:
Spiralizer
Nonstick Pan – I used a Misen pan
Food Processor
Good Chef’s Knife
2 Baking Sheet
Nonstick Tin Foil
Directions:
The night before: soak 1/2 cup raw cashews in a bowl of water.
Preheat oven to 400 degrees Fahrenheit.
On a tin-foil lined, olive oil – sprayed baking sheet, toss your cauliflower florets with 1-2 Tbsp Extra Virgin Olive Oil (EVOO), and bake for 45 minutes, flipping once, halfway through.
Also, saute your onions and garlic in 1-2 Tbsp of EVOO, salt and pepper and crushed red pepper, over medium heat until the onions are soft and beginning to caramelize. This will take about 8-10 minutes.
Put your soaked and drained cashews in the food processor and process them until they form a smooth paste. Add your cauliflower, onions and garlic to the food processor, and process until smooth. It will be thick and creamy. You may need to scrape the sides. I find it best to do this when it is still hot, as the steam helps the sauce “come together.” Add 1-3 Tbsp plain almond or cashew milk, along with 2 Tbsp EVOO, and blend until smooth. Lastly, if using, add the cheese, and blend until incorporated. You may also add a grate of fresh nutmeg if desired.
Finally, with either a spiralizer, mandoline, or sharp knife, make your zucchini into noodles. You may also use any noodle of choice. I like to pop them in the over for 5 minutes, just to soften them a little.
Finally, cook your shimp.
Heat 2 Tbsp of EVOO in a large nonstick pan. (I used Misen!) Season one side of your shrimp with Old Bay seasoning, and then place in a single layer in your pan. Cook for 2-3 minutes per side, until pink and cooked through. Finish with a squeeze of fresh lemon.
(I also served a side of massaged kale with salt and lemon juice, just for a little color.)
When you’re ready to serve, toss your hot zucchini noodles (or any noodle you may be using) in the sauce (there will be some sauce leftover).
To plate: top a mound of the Fettu”ZINI” alfredo pasta with half of the golden brown shrimp. Garnish with fresh basil. Serve along side a fresh kale salad or other vegetable of choice.
OK – WOWWWW! Now listen, this may not be the “belle of the ball,” but what it lacks in aesthetics, it certainly makes up for in flavor! I mean, talk hot diggity dog!
I mentioned it before, but the cauliflower in this sauce really makes it ultra delicious — because when it’s roasted in the oven, the natural sugars caramelize, and it becomes nutty and buttery, and it just gives the sauce such great body and flavor! Truly there’s no detection of cauliflower in it! Steven had no idea until I told him afterwards…and he was shocked!
And the shrimp! I’ll tell you what, they always steal the show! Maybe my body just loves the protein, but nothing beats that golden brown, Old-Bay seasoned crust!
Alright, that’s all for tonight! I hope you give this recipe a shot! It really hit’s that “pasta spot!”
And lastly — this recipe video (which I make for every one of my recipes) — is running a little late! But it WILL be up on my Instagram and Pinterest by later tonight!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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8 responses to “Shrimp Alfredo!”
What is EVOO?
As always, your cooking looks incredibly delicious, Caralyn! I would omit the shrimp though. Alfredo is always sooo god, Steven is a lucky man! 😎😋
Le yum.
A beautiful post thank you so much
That looks good…
That looks amazing
Looks delish!
That sounds so yummy.