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Greek Shrimp Alfredo


  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes

Ingredients

Scale
  • 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

  1. Rinse, peel, devein shrimp, place in a large bowl. Add seasonings, lemon zest and juice, garlic and olive oil and Greek yogurt.
  2. Mix well and refrigerate until ready to use but no longer than 30 minutes.

To prepare Alfredo sauce:

  1. 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.
  2. Drain pasta and rinse with warm water. Drain again and coat in olive oil to prevent sticking. Set aside until ready to use.
  3. 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.
  4. Add garlic and saute for about 1 minute more. Season vegetables with all the spices and mix well.
  5. Remove shrimp from refrigerator and reserve marinade.
  6. 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.
  7. 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.
  8. 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.
  9. Toss pasta in sauce and serve with extra parmigiano reggiano cheese if desired.

Nutrition

  • Serving Size: 4-6