13-Minute Meals: Cauliflower Alfredo with shrimp and peas
2 cups cauliflower florets (8 oz.)
1 cup low sodium vegetable broth
2 cups uncooked shrimp
8 oz. penne pasta
1 tsp. olive oil
2 cloves garlic, minced
1 cup low-fat two-percent milk
Kosher salt and freshly ground pepper
3/4 cup frozen peas, thawed
1 cup grated Parmesan cheese
1 Tbsp. butter
2 tsp. lemon zest
Place cauliflower on microwave plate with a tablespoon of vegetable broth and cover with plastic. Heat in microwave until cauliflower is soft, about 4-6 minutes. (Alternatively, place cauliflower in a steamer on your stovetop and cook for the same length of time.)
Either in a blender or with hand blender, puree cauliflower with broth, half the Parmesan and half the milk.
Cook pasta according to directions.
Heat olive oil in skillet over medium heat. Add garlic and simmer for 30 seconds. Add cauliflower puree, remaining milk and Parmesan and cook until slightly thickened - about five minutes. Stir in shrimp and peas until heated through - about four minutes. Add lemon zest and toss in pasta.