Greek yogurt and cream cheese are used in place of butter and heavy cream in this makeover Alfredo sauce with shrimp, broccoli, and a touch of smoky bacon.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
328 Calories
Recipe Instructions
Step 1
Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until mostly but not fully cooked, about 6 minutes. Reduce heat to medium, add broccoli, and saute until bright green and crisp-tender, 3 to 5 minutes. Pour broccoli and bacon into a bowl lined with a paper towel to absorb excess oil; discard paper towel and toss broccoli mixture with lemon juice.
Step 2
Heat olive oil and butter in a deep saucepan over medium heat until bubbling. Whisk in flour to create a roux; continue whisking until mixture turns golden brown, about 3 minutes. Slowly whisk in milk until smooth. Reduce heat to low, add cream cheese, and whisk until no lumps remain. Stir in chicken broth, increase heat to medium, and simmer until thick, 5 to 7 minutes.
Step 3
Add 3/4 cup Parmesan cheese and Italian cheese; stir until incorporated. Stir in Greek yogurt. Add shrimp and cook until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper.
Step 4
Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.
Ingredients
1 tablespoon butter
3 tablespoons all-purpose flour
2 tablespoons olive oil
salt and ground black pepper to taste
2 cups chicken broth
1 teaspoon Italian seasoning
6 sprigs fresh parsley
1 cup 2% milk
1 teaspoon garlic powder, or to taste
3 cups broccoli florets, cut into 1/2-inch pieces
1 cup shredded Parmesan cheese, divided
1 slice bacon, diced
4 tablespoons low-fat whipped cream cheese
1 (7 ounce) container plain 2% Greek yogurt
0.5 cup shredded Italian cheese blend
0.25 lemon, juiced
0.75 pound raw medium shrimp - peeled, tails off, and deveined
