This creamy Shrimp Alfredo uses non-fat Greek yogurt as the base ingredient for the sauce and is thickened up with some grated Parmesan cheese. You’ll love the simplicity of this recipe. I’ll be honest with you, I didn’t really plan this recipe. I just sort of threw this recipe together, using ingredients we had on hand, because I wanted to make something creamy that used shrimp. In the end, I was really pleased with the way it turned out. I think you will be too.

Learning new tricks with the WW FreeStyle program.

I learned a new trick recently. This may not be news to you, but there are a lot of ingredients that non-fat Greek yogurt can replace: sour cream, milk, mayonnaise, and buttermilk, to name a few. The trick I learned recently, though, is this: when you are wanting to use Greek yogurt in a recipe where the yogurt will be heated up, you need to add a stabilizing ingredient like egg white or cornstarch. This will prevent the protein molecules from curdling. You can read more on this concept on the Leaf website here.

Plus, check out this nifty little graph I found on the Cabot website…

Ingredients you can replace with Non-Fat Greek Yogurt.

This graph suggests you use 2% or 10% Plain Greek-style yogurt, but because non-fat Greek yogurt is zero Smart Points with the new WW FreeStyle program, I would use that. Here is a list of ingredients that can be substituted with Greek yogurt:

Drop this recipe down to 3 WW SP per serving.

You can lighten up this Shrimp Alfredo recipe by using zucchini noodles instead of fettuccine pasta. If you take out the pasta and replace it with zoodles, it will be just 3 WW FreeStyle Smart Points per serving! Like I said, I was using ingredients we already had on hand to make this recipe. If I had planned better, I would have used zucchini noodles in place of the fettuccine.

Are you ready for a warm, delicious Alfredo dinner?

Here is what you need:

4 ounces uncooked fettuccine
1 tablespoon light butter
1/2 small onion, chopped (about 1/4 cup)
2 garlic cloves, minced
1 pound small or medium shrimp, deveined and tails off
1/4 teaspoon salt
1/2 tablespoon cornstarch
3/4 cup non-fat plain Greek yogurt
1/2 cup fat-free chicken broth
1/2 cup frozen peas
1/2 cup grated Parmesan cheese
1 tablespoon fresh chopped parsley, optional

Here is what you do:

Cook pasta according to package directions. Drain pasta once cooked.

Melt butter in a large skillet. Add onion, cook 1 minute. Add garlic, cook 1 more minute.

Toss shrimp and salt into the skillet and cook 2 minutes. With a slotted spoon, transfer shrimp to a bowl or plate.

Mix cornstarch into Greek yogurt.

Whisk yogurt, broth, and peas into the skillet and mix until smooth. Cook 1 minute.

Toss in Parmesan cheese, shrimp, and cooked, drained pasta. Simmer 2 minutes.

Sprinkle with parsley, optional.

Makes 4 servings.
One serving is 1 cup.
1 cup is 8 Green, 6 Blue, and 6 Purple points.

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Print Recipe

Shrimp Parmesan Alfredo

8 Green, 6 Blue, and 6 Purple points per serving.

Makes: 4 servings

Calories: 316

Author: Alisha Hughes

Ingredients

• 4 ounces uncooked fettuccine
• 1 tablespoon light butter
• 1/2 small onion, chopped (about 1/4 cup)
• 2 garlic cloves, minced
• 1 pound small or medium shrimp, deveined and tails off
• 1/4 teaspoon salt
• 1/2 tablespoon cornstarch
• 3/4 cup non-fat plain Greek yogurt
• 1/2 cup fat-free chicken broth
• 1/2 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh chopped parsley, optional

Instructions

• Cook pasta according to package directions. Drain pasta once cooked.
• Melt butter in a large skillet. Add onion, cook 1 minute. Add garlic, cook 1 more minute.
• Toss shrimp and salt into the skillet and cook 2 minutes. With a slotted spoon, transfer shrimp to a bowl or plate.
• Mix cornstarch into Greek yogurt.
• Whisk yogurt, broth, and peas into the skillet and mix until smooth. Cook 1 minute.
• Toss in Parmesan cheese, shrimp, and cooked, drained pasta. Simmer 2 minutes.
• Sprinkle with parsley, optional.