Easy Shrimp Alfredo
Easy homemade Shrimp Alfredo recipe made with Greek yogurt and fresh lemon. Ready in 30 minutes with simple ingredients.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup plain Greek yogurt
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat and cook the fettuccine according to package directions until just al dente, about 9-11 minutes.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat and add the peeled shrimp with a pinch of salt and pepper.
- 3
Sauté the shrimp for 2-3 minutes per side until they turn pink and opaque, then transfer to a clean plate.
- 4
Reduce heat to medium and melt the butter in the same skillet, swirling to coat the bottom evenly.
- 5
Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant and lightly golden.
- 6
Pour in the heavy cream and stir to combine, warming through for 2 minutes without letting it boil.
- 7
Remove the skillet from heat and whisk in the Greek yogurt and lemon juice until smooth and fully incorporated.
- 8
Stir in the grated Parmesan cheese in batches, whisking continuously until the sauce is silky and no lumps remain.
- 9
Season the sauce generously with sea salt, black pepper, garlic powder, and red pepper flakes, tasting as you go.
- 10
Return the cooked shrimp to the skillet and toss gently to coat evenly with the sauce, warming through for 1-2 minutes.
- 11
Drain the cooked pasta, reserving 1 cup of pasta water for adjusting consistency if needed.
- 12
Add the drained pasta to the skillet with the shrimp and sauce, tossing well to combine and adding pasta water by the tablespoon if the sauce seems too thick.
- 13
Divide the shrimp Alfredo among four serving bowls and garnish generously with fresh parsley and additional Parmesan cheese.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy cream | Half-and-half or milk mixed with Greek yogurt (1:1 ratio) | Reduces saturated fat and calories while maintaining creamy texture through the yogurt's richness |
| Fettuccine pasta | Whole wheat fettuccine or zucchini noodles | Increases fiber content and lowers glycemic index for better blood sugar management |
| Unsalted butter | Extra virgin olive oil or ghee | Olive oil provides anti-inflammatory monounsaturated fats; ghee offers better digestion support |
| Plain Greek yogurt | Cashew cream (soaked cashews blended with water) or non-dairy yogurt | Offers plant-based alternative with added minerals and lower lactose for sensitive digestion |
| Parmesan cheese | Nutritional yeast or aged pecorino Romano in smaller quantity | Nutritional yeast adds B vitamins and probiotics; pecorino provides umami with less sodium per serving |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 598 |
| Total Fat | 24g |
| Saturated Fat | 12g |
| Cholesterol | 165mg |
| Sodium | 580mg |
| Carbohydrates | 52g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 40g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
