Boil some water for the pasta. To a separate saucepan, add 10 oz cauliflower, 1 cup unsalted chicken broth, 1/2 cup milk, 4 tbsp heavy cream, 0.5 oz parmesan, and 1/2 tsp salt. Cook for 7 minutes on low heat. When finished, blend the mixture until smooth and set aside. Add the pasta (about 11 oz) to the boiling water, and set the timer according to the package instructions.

While the cauliflower's cooking, heat a non-stick pan over medium heat; add to it 1/2 tbsp olive oil and 1/2 tbsp butter. Coat 6 oz peeled shrimp with 1/2 tsp paprika and 1/2 tsp Italian seasoning, then sear it in the hot oil for 2 minutes (1 minute per side). Move the shrimp to a clean bowl and set aside. Check the pasta and drain.

In the hot pan, melt the remaining butter (1 tbsp) and sauté 8 oz sliced mushrooms, 4 oz chopped onions, and 1 tbsp minced garlic over medium heat for about 5 minutes. Then, add 4 oz green peas along with the remaining cauliflower (4 oz) and stir for another 2 minutes. If using frozen green peas, cook for an additional 2 minutes.

Add the sauce made in step 1 and stir. Add cooked pasta and seared shrimp, stir for about 2 minutes or until everything is coated in sauce, and turn off the heat.

Sprinkle the rest of the parm (0.25 oz), 2 tbsp chopped parsley, and 1/4 tsp ground pepper on top. Enjoy.