Greek Yogurt Alfredo Pasta
Yield: 4 Servings Ingredients- 1 cup greek yogurt
- 1 Tbsp. butter
- ½ reserved pasta water
- ¾ c shredded parmesan cheese
- 1 Tbsp. pesto
- Pinch red pepper flakes
- 1 clove garlic Salt and pepper to taste
- 9 oz shrimp peeled and deveined, tails removed if desired
- 10 oz whole grain pasta, cooked
- Melt the butter in a small saucepan over medium-low heat. Add the garlic. Stir and cook about 1 minute.
- Stir in the pasta water and increase the heat. Bring it to a simmer. Remove from heat and let sit for 2 minutes.
- Remove the pan from heat. Whisk in the yogurt, pesto, salt, and pepper. Whisk in the Parmesan. Stir constantly until the Parmesan is mostly melted into the sauce, 3-4 minutes.
- Transfer cooked pasta to a large bowl and let it cool slightly by itself before adding Alfredo sauce. The cooling makes it less likely for the heat to curdle the sauce.
- If using shrimp, heat 1 tablespoon of olive oil in a small pan over medium-high heat. Add the shrimp to the pan and season with salt and pepper. Cook the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.Nutrition Information (per one serving)
- 387 calories
- 27 g carbohydrates
- 15 g fat
- 24 g protein