lighter penne alla vodka

One of my favorite things to do in the kitchen is recreate recipes from restaurants that I have loved, but with a healthier spin. This is one of those recipes! The addition of shrimp, mushrooms, and air fried cauliflower gives this pasta a bit of a twist on regular Penne alla Vodka, and using @fibergourmet keeps it on the lightened up side. Recipe below! Serves 4. 🍝

MACROS per serving (will vary): 40.3g C | 4.5g F | 27.9g P

Ingredients:

• 1 bag of @fibergourmet light penne

• tbsp light butter

• a few sprays of EVOO

• 1 lb shrimp

• 1 bag frozen cauliflower

• 4-5 baby bella mushrooms, chopped

• 5 cloves garlic, minced

• 2 shallots, minced

• 20 oz crushed tomatoes

• 12 oz diced tomatoes

• 1/3 cup vodka

• salt and pepper to taste

• garlic powder to taste

• italian seasoning to taste

• 1/2 cup fat free half and half

• 1/3 cup fresh basil, chopped

• 4 tbsp shaved parmesan cheese

Directions:

1. In a large pan heat butter on a low, and add in shallots, mushrooms, and garlic to saute.
2. Add tomatoes, vodka, salt and pepper, italian seasoning and garlic powder and cook on low, covered for about 20 minutes.
3. While your sauce is cooking, prepare your pasta according to the package and set aside.
4. Prep your cauliflower as well – after thawing (or if you use fresh you can skip that), toss in salt and pepper, and air fry. Ours took about 15 minutes to get a little cripsy at 400*.
5. Add 1/2 of your basil and half and half to your sauce after 20 minutes, mix well and cook for another 5-10 minutes.
6. While the sauce finishes cooking, prepare your shrimp. Spritz with EVOO spray, and season with salt, pepper, and garlic powder to taste. Cook in a pan with cooking spray over medium heat, a few minutes on each side should do the trick!
7. Combine pasta, sauce, cauliflower, and shrimp in a large bowl or pot. Serve while hot and top with shaved parm cheese and a few shreds of basil.