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  • 1 head cauliflower, chopped into florets
  • 2 cloves garlic, peeled
  • 1 cup chicken broth
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • ½ cup white wine
  • kosher salt
  • 1 pound shrimp, peeled and deveined
  • 1 pound gluten free linguini
  • ⅓ cup chives, minced


  1. Bring a large pot of salted water to a boil and then add the cauliflower florets and the garlic cloves. Simmer for 3-4 minutes and then drain and transfer to the jar of a blender along with one cup of chicken broth. Puree until smooth and set aside.
  2. Bring a large pot of salted water to a boil and then add the gluten free pasta to the pot and cook to al dente.
  3. While the pasta is cooking, make the sauce. In a large sauté pan, heat the olive oil over medium heat and then add the onion and sauté for 5 minutes until tender. Add the white wine and cook another 1-2 minutes. Add the shrimp and cook until pink and opaque, 1-2 minutes on each side.
  4. Add the cauliflower puree and stir and cook until thickened.
  5. When the pasta is drained add it back to the pot and then add the sauce and shrimp to the pot and toss with the pasta. Season to taste with kosher salt and transfer to a serving platter. Garnish with chives and serve hot.

Author: Heather Christo

Creamy Cauliflower, Dairy free, Fettucini Alfredo, Gluten free, Shrimp