Alfredo sauce with cauliflower – a detailed recipe for cooking.
Recipe author – Katie Lee
Time: 45 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Alfredo Sauce
- 2 tbsp. cauliflower inflorescences
- 1 tbsp. 2% milk
- 3 tbsp. l (45 gr.) Butter
- 1 garlic clove, slightly crushed
- 1.5 tbsp. grated parmesan
Shrimp Pasta
- 450 gr fettuccine noodles
- Olive oil
- 15 to 20 peeled medium shrimp
- Chopped parsley for decoration
Recipes with similar ingredients: cauliflower, milk, cheese parmesan, fettuccine pasta, shrimp, parsley
Recipe preparation:
- In a large saucepan, bring the salt water to a boil. Add cauliflower and cook at low temperature until cooked, about 20 minutes. Pull out the cauliflower with a slotted spoon and put in a colander, leaving water in a pan for cooking pasta. In the same water boil the fettuccine according to the instructions on the package (usually about 10 min).
- Make the sauce while the pasta is cooked. In a blender, mix cauliflower with milk and mashed until smooth.
- Heat butter in a large skillet over medium heat and garlic until the butter melts. Add mashed potatoes from cauliflower and simmer for 2 minutes. Take out the garlic. Season 1/2 h. l salt and 1/4 tsp pepper. Turn off the heat and sprinkle Parmesan
- Heat another pan over medium heat and add olive butter. Lightly fry the shrimp on both sides. Remove the paste from water and transfer to a pan with alfredo sauce. Add 1/3 tbsp. water from pasta. Heat and mix well. Add shrimp and garnish with parsley.
