Recipe for: Creamy Cauliflower and Roasted Garlic Linguine with Lemony Shrimp

Creamy Cauliflower and Roasted Garlic Linguine with Lemony Shrimp
2 lbs cauliflower, chopped
1 cup milk
4 medium cloves garlic, roasted (recipe below)
6 Tbs Parmesan cheese, grated and divided
1/4 tsp fresh nutmeg, grated
6 Tbs extra virgin olive oil, divided
kosher salt and coarse black pepper
1 lb linguine
2 lbs shrimp, peeled and deveined
1 lemon zest
1/2 Tbs fresh rosemary, chopped
2 large cloves garlic, minced
4 cups arugula


Preperation Time: 20 Minutes

Cooking Time: 100 Minutes

Total Time: 120 Minutes

Servings: 4


Shrimp, Cauliflower, Garlic, Fanny Slater, Fanfare, Linguine

Best paired with


1. Bring a large pot of generously salted water to a boil. Cook the cauliflower until very tender (10 to 12 minutes). Using a slotted spoon, transfer to a food processor. Add the milk, roasted garlic, nutmeg, four tablespoons of the Parmesan, and two tablespoons of the olive oil. Pulse the sauce until very smooth, and season to taste with salt and pepper. Keep the sauce warm on the stove.

2. Using the same pot of salted boiling water, cook the linguine until al dente according to the package directions. Reserve a half cup of the starchy cooking water, and drain the pasta. Toss it with one tablespoon of olive oil so it doesn’t stick together.

3. Heat a large sauté pan over medium heat. Toss the shrimp with half of the lemon zest, the lemon juice, rosemary, two tablespoons of the olive oil, and garlic. Season with salt and pepper. Working in batches so you don’t crowd the pan, sauté the shrimp in a single layer until cooked through (about one to two minutes per side, depending on their size).

4. Return the large pot to the stove over medium heat. Add the pasta, reserved cooking water, warm cauliflower cream sauce, and arugula; toss until heated through. Divide among four plates, and top each portion with even amounts of shrimp. Garnish with the remaining Parmesan, lemon zest, and olive oil.


For the roasted garlic

1. Preheat the oven to 400°F. Slice off the very top of the garlic head so the cloves are exposed.

2. Drizzle the cloves with olive oil, and sprinkle with salt. Wrap the entire head in foil, and bake until golden and tender (50 to 55 minutes).

3. To pop out the clove, gently squeeze them out of their shells. 

About The Chef
Fanny Slater is a home-taught food enthusiast with a passion for storytelling and licking the plate. She recently won The Rachael Ray Great American Cookbook Competition, has become a regular guest on The Rachael Ray Show, and has been featured in Every Day with Rachael Ray Magazine. She shoots playful cooking videos for recipe development partners and tip segments for her local CBS station. Her company Fanfare specializes in recipe development, food writing, and sassy social media eats. Fanny cooks “comfort foods in a tuxedo” — eclectic twists on familiar favorites. Get your Fanny in the kitchen at @fannyslater
(Photo courtesy of The Rachael Ray Show)