There's a reason Shrimp Alfredo is an Italian classic. The twist on this classic is that I use greek yogurt as appose to cream cheese as the main ingredient in the alfredo sauce. I have never been huge on alfredo sauce; I find it a bit too rich. Greek yogurt not only gives the sauce a much lighter taste, it is also much healthier. This dish is well worth the time and effort that it takes to make it.
- 1/2 pound raw shrimp (chicken can always be substituted)
- 3 tablespoons safflower oil
- 1/2 tablespoon jarred garlic
- 1 teaspoon dry parsley
- 1/4 teaspoon salt
- 1 tablespoon creole seasoning (such as old bay)
- 1/2 cup plain greek yogurt
- 1/4 cup (1/2 stick) butter
- 1 cup milk
- 1/2 cup Parmesan
- 1/4 cup grated mozzarella
- 1 16 ounce package of Fettuccine
In a medium sized bowl mix the oil, garlic, creole seasoning and shrimp.
Heat a medium skillet over medium heat. Allow the pan to heat up.
While the pan is heating, put the butter, salt, and greek yogurt into a large sauce pan. Heat over medium heat, stirring constantly.
When the butter, and the greek yogurt have melted together, add the parmesan and mozzarella. While stirring, allow the cheeses to melt.
Once the cheeses have melted, slowly stir the milk in.
Reduce the heat, stirring occasionally until the sauce has thickened.
Into the heated pan, add the shrimp.
Cook the shrimp until it is pink, then add the shrimp to the sauce.
In a large pot, heat water to boiling, and add Fettuccine. Cook until al dente, then drain pasta.
Place pasta into a large serving dish, and pour the shrimp and sauce mixture over the pasta, and mix well.
Serve this dish with garlic bread, and enjoy!