![]() ![]() Cauliflower Alfredo: The Delicious, Healthy, and Vegan Pasta Sauce You Never Knew You Needed Not a zoodle fan? Use half zoodles and half cooked spaghetti if you like.Please note this post may contain affiliate links. Zucchini noodles do NOT keep well once they have sauce on them, so plan to eat this all in one sitting or save zucchini noodles separate from any extra sauce if you want leftovers. If you substitute real pasta for the zucchini noodles in this recipe, I recommend doubling the sauce or adding a large splash of pasta water to the recipe as written to thin out the sauce.Īdd broccoli, peas, asparagus, peppers, or any other veggies you have on hand to this recipe! It's a great blank-canvas recipe for those clean-out-the-fridge nights. You could also cook the noodles in a separate skillet, drain any liquid, and then add them to the sauce. If you're worried about the zucchini getting TOO watery, you can hit it with some salt and set it in a colander for 15 minutes or so to draw out some of the moisture, and then proceed with the recipe. When zucchini cooks, it releases a lot of water - so when you add the zucchini noodles to the sauce, that water will release and naturally thin out the Alfredo to the consistency we want. Watery Zucchini Noodles: You'll notice that the sauce for this recipe gets really thick, and it doesn't look like there's a whole lot of it at first. We use it all the time and it's super quick and easy ( click here to grab the one I use!) I resisted the spiralizer for a long time, but honestly, I'm SO glad I finally bought one. ![]() Spiralizing Zucchini: I use and love this spiralizer for zucchini noodles, but you could also use the thin slicer blade on a mandolin OR cut noodles by hand by peeling thick pieces with a vegetable peeler and then slicing to your desired thickness. The sauce may seem thick at first, but that's ok - let it sit for a minute or two to let the zucchini release some water and then give it a final toss before serving. Add zucchini noodles and cooked shrimp to sauce and toss to combine.Stir in parmesan cheese and salt and pepper to taste. You want a THICK sauce here - almost to a custard or pudding consistency - because when you add the zucchini noodles, they'll release quite a bit of moisture and the sauce will naturally thin out on its own. Let the sauce thicken, whisking occasionally, over medium heat until it's thickened considerably, about 5-7 minutes.Add milk to skillet a little at a time, stirring constantly to break up any lumps.Add flour to skillet and stir to form a roux.Keep an eye on the butter while the garlic cooks - reduce the heat to low if the butter starts to brown too much. Add garlic to skillet and cook until fragrant, about 1 minute.Keep the skillet over medium heat and add the remaining butter.Remove shrimp from skillet and set aside, leaving any remaining butter in the pan. Cook, stirring occasionally, for 4-6 minutes until shrimp are just cooked through. Add shrimp to skillet and season with salt and pepper to taste.I like to use a large flat-bottomed skillet like this one. In a large skillet over medium heat, melt half of the butter.Spiralize the zucchini into zoodles (see recipe notes). ![]()
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