Shrimp Carbonara with Cauliflower Cream

Ingredients

• 12 ounces shrimp, peeled and deveined
• 8 ounces whole-grain spaghetti
• 1 medium cauliflower, cut into florets
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup Greek yogurt
• 1 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt
• 1 cup chopped parsley, for garnish

1. 01
   Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 02
   In another pot, bring the cauliflower florets and vegetable broth to a boil. Reduce heat and simmer until cauliflower is tender, about 10 minutes.
3. 03
   While the cauliflower cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp and set aside.
4. 04
   In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
5. 05
   Transfer cooked cauliflower and remaining broth to a blender. Add Greek yogurt, Parmesan cheese, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
6. 06
   Return the spaghetti to the pot. Pour over the cauliflower cream sauce and toss to coat. Add shrimp and gently mix until everything is heated through.
7. 07
   Serve immediately, garnished with chopped parsley.