Paleo Alfredo with Shrimp and Noodles

By Tdunl

Ingredients

• 6-7 small, skinny zucchini squash (if you choose the veggie noodles)
• 1 lb uncooked fettuccine noodles (if you choose the regular noodles)
• 2 small heads cauliflower
• 6 cups vegetable broth
• 6 cloves garlic, minced
• 4 tablespoons grass-fed butter
• 1 tablespoon salt
• 1 tsp black pepper
• pinch of nutmeg
• 2 tablespoons olive oil
• 1/4 cup milk of your choice (or cream)
• 1 lb uncooked shrimp - de-veined and tail removed (I buy them this way)

Preparation

Step 1

1. Chop cauliflower
2. Bring vegetable broth to a boil over medium heat and add cauliflower florets
Cook until soft - this took me about 20 minutes
3. Melt 1 tablespoon of butter over low-medium heat
4. Add minced garlic and saute for 4-5 minutes until soft and fragrant
5. If you are using real noodles, as the cauliflower and garlic are cooking, bring a large pot of water to a boil and cook fettuccine according to instructions on the package
6. If you are using veggie noodles, as the cauliflower and garlic are cooking, make your noodles using a spiral vegetable slicer of your choice
7. Transfer cauliflower to a blender with about 2 cups of broth (you could also try an immersion blender)
8. Add the sauteed garlic and butter, 2 tbsp of butter, salt, nutmeg, olive oil and black pepper
9. Puree until very smooth - about 5 minutes
10. Taste the sauce and adjust seasonings - we added more salt to make it taste more authentic
11. If using veggie noodles, cook your zucchini noodles for about 3 minutes in the same pan that your garlic and butter were sauteed in
12. For the shrimp, melt remaining 1 tbsp of butter in a pan and add shrimp
13. Season with salt and pepper and flip after cooking for 1.5 minutes
Cook the other side for 1.5 minutes and they should be done - don't overcook or your shrimp will be rubbery
14. Add about 4 cups of sauce to your noodles and stir - add more if needed
15. Serve with shrimp or protein of your choice