Originally the recipe is posted here, but I ended up modifying it and will make it again with a few more seasonings added. It was rather bland as was, and I suppose if you have little kids, that's ok, but I have big kids and a discerning hubby :)
1 pkg of raw shrimp, peeled and devined
4 tbs butter, divided
2 tbs olive oil
fresh garlic
fresh parsley
black pepper
1 box of pasta (I used whole wheat pasta, it grows on you after a while)
2 tsp corn starch
3/4 cup chicken broth
3/4 cup parm cheese
6 oz container of greek yogurt (plain)
Prepare your pasta. Since the rest of the dish comes together quickly, start your water
Whisk the cornstarch with the chicken broth. In medium size sauce pan, melt 2 tbs butter. Pour in broth and whisk til boiling. Add cheese, and continue to watch til cheese is MELTED and smooth (don't make the mistake that the big GLOB is melted, it's not!)
Heat smallish skillet, melt other 2 tbs butter and heat with oil. Toss in shrimp garlic, season with black pepper & a dash of salt. Cook til slightly pink and flip ... keep an eye on them & don't overcook.
Once cheese is melted in saucepan, take of heat and stir in the yogurt til combined. Dump in the shrimp & all stuff from skillet. Mix well.
By now, your pasta should be done (or you may have already drained) ... dish it up and enjoy your much lower fat Alfredo!
Round it out with a green salad and, in our house, cuz we have no breadsticks left, croissants.
No comments:
Post a Comment