Guilt-Free Shrimp And Veggie Mung Bean & Edamame Fettuccine With Cauliflower Alfredo Recipe

Directions

1. 1
   In a large pot, steam the cauliflower for about 8 minutes, until soft when pierced with a fork.
2. 2
   Melt the butter in a large skillet over medium heat and add the garlic. Cook for 1-2 minutes, until just fragrant.
3. 3
   Combine the steamed cauliflower, cooked garlic, vegetable broth, milk, and parmesan cheese in a blender or food processor and puree until smooth and creamy. Set aside.
4. 4
   In the same pan you cooked the garlic in, add the shrimp and saute 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. 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. 6
   In a large pot, boil 8 cups of water and cook the bean pasta for 8 minutes. drain.
7. 7
   Toss the sauce with the cooked fettuccine and serve with freshly grated parmesan cheese on the side.