Spaghetti with shrimp in a creamy cauliflower sauce — a lighter, vegetable-forward take on shrimp pasta at Noqta Space, Essaouira. 80 DH.
Cream sauce and shellfish is one of the oldest, most reliable pairings on any pasta menu — but "creamy" doesn't have to mean heavy. Our spaghetti with shrimp in creamy cauliflower sauce takes the comfort of a classic shrimp pasta and swaps the usual dairy-heavy base for something built around a vegetable: cauliflower, blended down into a sauce that's rich in texture without sitting like a brick afterward.
Blended cauliflower has quietly become one of the better tricks in a lighter kitchen's playbook. Steamed and puréed, it takes on a texture close to a béchamel or Alfredo — silky, coats pasta well, clings to every strand — without needing the same volume of butter and heavy cream to get there. It also carries flavor well; it's mild enough to let garlic, a touch of stock, and the sweetness of the shrimp come through, rather than dominating the plate the way a heavy cheese sauce can.
The result is a dish that reads as indulgent — creamy, comforting, classic pasta shapes — while actually being a fair bit lighter than it tastes. It's the kind of plate that works whether you're after a proper, satisfying lunch or just don't want to feel like you need a nap immediately after.
Not to Be Confused With Our Other Shrimp Pasta
If you've seen our other shrimp pasta on the menu — the Creamy Shrimp Pasta topped with fragrant spices and edible flowers — it's worth knowing these are two different dishes built around two different ideas. That one leans into warm spicing and presentation, finished with real edible flowers on top. This one is quieter and more classic: a cauliflower-based cream sauce, shrimp, and spaghetti, without the same spice profile or garnish. Both are 80 DH, and both are shellfish-forward comfort dishes — but if you're choosing between them, this is the more traditional, pasta-focused option of the two.
Shellfish and Essaouira's Coastal Kitchen
Shrimp shows up across several dishes on our menu, and that's not a coincidence — Essaouira is a working fishing port, and shellfish here tends to arrive close to the source rather than after a long supply chain. The harbor is active daily, with boats coming in through the morning and the catch auctioned dockside. That proximity to the water is part of why seafood-forward dishes feel like a natural fit for a menu built in this city, rather than an imported idea.
Pairing that local shellfish with a pasta format is its own kind of fusion — Italian technique meeting a Moroccan coastal ingredient — and it's a pattern you'll see elsewhere on our menu too: shrimp and calamari also turn up in dishes built around North African marinades like charmoula, alongside more European preparations like this one.
At Noqta Space
This dish sits on our lunch and dinner menu at 80 DH, in the same range as most of our other seafood plates. It's a solid choice if you're after something warm and filling without the richness of a heavier cream sauce — good for a proper sit-down lunch if you're working from the coworking space for the day and don't want to feel weighed down for the rest of your afternoon.
FAQ
What's the sauce made from?
A creamy sauce made from blended cauliflower, rather than a traditional heavy-cream or cheese base.
Is this the same as your other shrimp pasta?
No — this is a separate dish from the Creamy Shrimp Pasta topped with fragrant spices and edible flowers. This one is a more classic, cauliflower-cream preparation.
How much does it cost?
80 DH.
Does it contain shellfish?
Yes — shrimp is the main protein in the dish.
Is it a heavy dish?
Lighter than it looks — the cauliflower-based sauce gives it a creamy texture without the weight of a traditional dairy-heavy sauce.
Where can I try it?
On the lunch and dinner menu at Noqta Space, our coworking space and café in Essaouira.
A Familiar Favorite, Made Lighter
Classic, comforting, and a little smarter about how it gets there — this is shrimp pasta for anyone who wants the real thing without the heaviness. Try it next time you're in, or see the rest of our lunch and dinner menu for what else pairs well with it.
