Creamy Greek Yogurt Alfredo Pasta

At one point in my life, I viewed all food creamy, cheesy, or comforting off limits. In my mind, any recipe or item on a menu that was associated with one of the big C’s (creamy, cheesy, comforting) had a little air traffic control man waving his orange flags until it was right out of view. There was no place to be fit and eat something so sinfully delicious. Nope, not in my kitchen. I’m happy to report that the plane has circled back around and I have come to terms on how to incorporate the crave-worthy big C’s into a healthful diet. Simple swaps, controlled servings, and additional veggies are easy ways to up the nutrition content on those days where all you want to do is take a bath in warm, melty cheese. This alfredo sauce is a twist on a classic to incorporate less cream and butter and more protein and calcium. I will warn you, making this sauce is harder than opening a pre-made jar. But, honestly not by much. Serve it over your favorite whole grain pasta and pair with a protein and veggie for a new comfort classic.

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

Instructions

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

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Greek Yogurt Alfredo Pasta