Creamy Greek Yogurt Alfredo Sauce Recipes

GREEK YOGURT FETTUCCINE ALFREDO

Steps:

• Boil the pasta in salted water for one minute less than package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• In a medium bowl, whisk together yogurt, Parmesan cheese, garlic, and parsley. Slowly whisk in the hot pasta water a little bit at a time. Add the pepper, and taste. Adjust the seasoning with more Parmesan or salt, if needed.
• Toss the cooked, hot pasta in the sauce. Serve immediately with extra freshly grated parmesan cheese.

HEALTHIER ALFREDO SAUCE WITH SHRIMP AND BROCCOLI

Steps:

• 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.
• 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.
• 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.
• Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.

CREAMY GREEK YOGURT ALFREDO SAUCE

Steps:

• In a sauce pan over medium heat, melt the butter.
• Add the garlic and cook a few minutes until it is fragrant (do not let it burn).
• Add the flour, stirring/whisking constantly until nice and bubbly.
• Add chicken stock while continuing to stir. Turn heat to low and gradually add milk, Greek yogurt, and Parmesan Cheese.
• Stir until smooth and the cheese is melted. Add salt and pepper, to taste. If you let the sauce cool down a little it thickens a lot.
• Serve over your choice of cooked pasta noodles. Sprinkle with parsley.
• Store any leftover sauce in the fridge and add a little bit of milk before heating it up as it will be very thick once chilled. Enjoy!