If you follow the Creole Contessa blog, you know how much I love, love, love, Greek food!
I could eat Greek food pretty much everyday and never complain or get tired of it. I also love Italian food and Alfredo sauce.
My Greek Shrimp Alfredo is the best of both worlds!
I decided I wanted to do something a little different than my traditional Creole Shrimp Scampi Alfredo. This lead me to create this masterpiece.
I took everything I love about Greek food, which is oregano, olive oil, lemons, and Greek yogurt and I tell you, this is beyond delicious.
You might wonder why my Alfredo sauce is not white. It’s because I included not only parmigiano reggiano and Romano cheeses, I added a little sharp cheese to increase the depth of flavor.
Hey, I almost sound like a real chef….lol.
I love to add a little sharp cheese whenever I make a white sauce, it really does kick the flavor up!
Oh, and don’t forget the paprika, that also played a roll in the color being so pretty.
Grab some garlic bread and let’s EAT!
PrintGreek Shrimp Alfredo
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
- 1 1/2 lb. jumbo shrimp, peeled, deveined
- 2 teaspoon dried oregano, crushed
- 1 1/2 teaspoon creole seasoning
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1 lemon, zested, juice
- 5 cloves garlic, minced
- 6 oz. plain Chobani Greek yogurt
- Alfredo sauce (recipe below)
- fettuccine pasta
- 4 tablespoon extra virgin olive oil
For the Alfredo Sauce:
- 1 bell pepper, chopped fine
- 1/2 red onion, chopped fine
- 1/2 bunch of green onions, chopped
- 3 cloves of garlic, minced
- 2 teaspoon black pepper
- 2 teaspoon creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup parmigiano reggiano cheese, grated
- 1 cup Romano cheese, grated
- 1 cup sharp cheddar cheese, grated
- 1/2 stick butter
- 4 tablespoon extra virgin olive oil
Instructions
- Rinse, peel, devein shrimp, place in a large bowl. Add seasonings, lemon zest and juice, garlic and olive oil and Greek yogurt.
- Mix well and refrigerate until ready to use but no longer than 30 minutes.
To prepare Alfredo sauce:
- Bring a large pot of water to boil. When water starts to boil, add about 2 teaspoonfuls of salt to water. Add pasta and cook according to package directions about 12-15 minutes.
- Drain pasta and rinse with warm water. Drain again and coat in olive oil to prevent sticking. Set aside until ready to use.
- Chop vegetables and set aside. In a large pot add butter and olive oil and heat over medium heat. Add all the vegetables except garlic to pot. Saute for about 5 minutes.
- Add garlic and saute for about 1 minute more. Season vegetables with all the spices and mix well.
- Remove shrimp from refrigerator and reserve marinade.
- Add shrimp and saute for about 5 minutes. Remove shrimp from pan and set aside. Add marinade and cook for about 5 minutes. Lower heat to medium low.
- Add heavy cream and whole milk to pot and whisk well. Add cheeses by the handful whisking well after each addition. Allow sauce to cook for about 5 minutes.
- Do not allow sauce to boil. After 5 minutes add shrimp mixture back to pot and allow sauce to cook for about 5 minutes more.
- Toss pasta in sauce and serve with extra parmigiano reggiano cheese if desired.
Nutrition
- Serving Size: 4-6
Holy yumminess! This looks amazing – I love alfredo and this looks deLISH. Pinning! 🙂
Thank you Claire and thanks so much for pinning!
Wow this looks lovely i must try
Thank you Shy Foodie.
what size container of yogurt?