Fettuccine Alfredo. Olive Garden. OMG. I used to work there, and I distinctly remember during my 1/2 hour breaks consuming an entire meal of bread sticks, salad, soup and seafood alfredo. I can’t believe I just admitted that. It’s been awhile since I’ve been to Olive Garden after learning just how terrible for you most of their food is….plus it’s way overpriced. So I’m not too upset about it….
I do however miss the creamy, filling taste of alfredo since going Paleo. I have found a pretty neat trick to re-create the creamy texture of alfredo without butter or cream- and that’s butternut squash. It’s relatively flavorless;albeit sweet; and gives a sauce the nice thick texture you’re looking for in an alfredo sauce. And obviously curry is a great flavor. No, this tastes nothing like Olive Garden fettuccine alfredo….so if that’s why you’re here you should probably just stop reading. However I consider this a great option when you’re craving a hearty pasta dinner!
I sincerely apologize for the TERRIBLE food photography…..the problem is I make these recipes for dinner and by the time I get done…it’s dark! I have really wanted to improve the photos here on the blog since I got the camera for Christmas…but with no light there’s only so much you can do.
Serves 2/Total: 45 min
1/2 of a medium butternut squash, peeled and cubed
1/2 a large onion
2 cloves garlic
1 tablespoon coconut oil
1 lb large uncooked shrimp, defrosted
1/2 cup full fat coconut milk
1 tbsp curry powder (more or less, depending on your taste)
salt and pepper to taste
2 large zuchinni for “pasta” (or spaghetti squash baked)
1. Prepare your squash by bringing it to a boil in a medium pot, and cook for 15 minutes until softened. Place in food processor and let cool.
2. While it cooks, julienne your zucchini using a peeler or spiralizer. Bring another pot of water with a steamer on top to boil. While you’re waiting, peel your shrimp.
3. Steam the zucchini shreds in the steamer basket until cooked. (roughly 10 minutes) You can also boil them if you don’t have a basket. Set aside.
4. Heavily season the shrimp with salt and pepper and place in steamer basket with boiling water. Cook until opaque, about 10 minutes.
5. While shrimp cook, melt the coconut oil in a saute pan. Add garlic and onions and cook until softened (about 4 minutes).
6. While onion is cooking, pulse the butternut squash in the food processor until it is a thick puree.
7. Add the puree to the saute pan with coconut milk, salt, pepper and curry powder. Cook until warmed through.
6. Toss the shrimp when cooked, zucchini, and sauce together and serve!
This recipe sound kind of complicated, but it’s not! It took me about 45 minutes and took a little bit of juggling things on the stove, but other than that it was easy. You can easily boil the zucchini and saute the shrimp if you don’t have the steamer basket. And you can use a whole cooked shredded spaghetti squash for pasta, or even real pasta! The flavor is great- I love curry.
What are your favorite pasta dishes?
Have you ever worked in a restaurant? I did basically my whole childhood. Don’t miss it!