Roasted Turmeric Cauliflower, Kale and Shrimp Pasta + Brown Butter  –  easy enough for a weeknight meal, but delicious enough for a weekend dinner party!

This bowl of deliciousness.  I want it again. And again. …… and again.  I love pasta and I love seafood – (check out my favorite seafood pasta recipe) and I wanted to try and come up with a new recipe that is weeknight-worthy.  This is what happened.  

I don’t know you guys, there is something about the roasted turmeric cauliflower that makes this bowl of pasta just so much better …. the flavor just lends itself to the brown butter and they meld together to make this “sauce” that is so unique and flavorful.  Add in some roasted kale and shrimp.  This will be making an appearance in my kitchen repeatedly.  It is officially on my “weeknight dinner ideas” list. You guys have one of those too, right?

I just love this dish.  And I hope you guys do too!  Let me know what you think and Enjoy!

I hope you guys are having an awesome week!  I have been taking it a little slow the past 2 weeks (I blame YOU allergies), but starting to feel a bit better and ready to throw a bunch of new recipes at you guys!  Watch out – the rest of April is going to be exciting!!!

Don’t forget to check out my Instagram account for some behind-the-scenes action (I am usually embarassing myself in the stories…)  yay….. Or give me a follow on Facebook or see what I am pinning on Pinterest!

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Roasted Turmeric Cauliflower, Kale and Shrimp Pasta + Brown Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews

• Author: Erin Jensen
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Dinner/Entree
• Method: Stove Top + Oven
• Cuisine: American

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Description

Easy enough for a weeknight meal, but delicious enough for a weekend dinner party!

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Ingredients

Scale 1x2x3x

• 16 oz fettuccine pasta (gluten-free works!  I love the Jovial brand)
• 12 large pre-cooked shrimp
• 1 large head of cauliflower (or two small)
• 3 cups chopped kale
• 12 cherry tomatoes, halved
• olive oil
• salt
• turmeric
• 1/2 stick salted butter

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Instructions

1. Preheat oven to 425 degrees F.
2. To prepare your cauliflower, cut off the base/core and then I just started slicing like a loaf of bread. The florets will start to fall apart and simply cut up any pieces that are particularly big.
3. Take a foil-lined baking sheet and spread out the cauliflower.
4. Drizzle with a fair amount of olive oil (think a couple tablespoons) until well-coated, sprinkle with salt and then sprinkle a fair amount of turmeric (again, just make sure every piece is well-coated).
5. Place in oven, middle rack, and roast for 30 minutes.
6. Take another foil-lined baking sheet and place kale on top.
7. Drizzle with olive oil and massage into the leaves; sprinkle with some salt.
8. Place shrimp on the same baking sheet – it is fine if they overlap a bit, the kale will cook down significantly. Sprinkle shrimp with salt and olive oil as well.
9. Set aside.
10. Ensure you have a large pasta pot of water ready and waiting.
11. After 20 minutes of the cauliflower roasting, take it out and give it a mix up and return to oven.
12. Also place the kale/shrimp pan in the oven, it can go on the bottom rack.
13. Add pasta to the pot and cook until al dente, per package instructions.
14. Once pasta is done, drain and return to pan.
15. Drizzle with about 1-2 tablespoons of olive oil and toss.
16. Add tomatoes and cover.
17. Then remove cauliflower, kale and shrimp from oven.
18. Add to pasta pot and mix very well with a pair of tongs; cover but remove from direct heat,
19. In a small skillet, brown your butter by allowing it to simmer until it turns a brown color and it has a very strong nutty smell.
20. Pour brown butter over pasta.
21. (Note: if you are feeling lost and don’t know how or can’t handle the brown butter…. adding just some melted butter will most likely be just fine!)
22. Add salt and pepper to taste.
23. Serve immediately.
24. Feel free to garnish with freshly grated parmesan cheese.

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