Today we are making a super easy and absolutely delicious - Shrimp Fettuccine Alfredo made with Greek Yogurt and spring peas - amazing! Fettuccine Alfredo is typically made with heavy cream and loads of butter. Make this and you'll never miss either! I use Greek Yogurt mostly for my baking and cooking. This recipe was made by accident or at the very least, by it being the day before grocery day and having a
Wild Harvested Shrimp (I use a bag of Trader Joe's uncooked frozen)
Dollop of Grass Fed Butter (for cooking shrimp)
10 oz. Fettuccine Pasta (we used Cappellos almond gluten free fettuccine)
12 oz. Peas (a frozen organic bag works wonderfully)
Olive Oil - for sautéing and a bit extra for topping on top!
(Nutiva Red Palm Oil works equally as fabulously, I go back in forth depending on what I have available)
Organic Greek Yogurt (I use Stonyfield Plain Greek Yogurt)
Himalayan Pink Sea Salt (to taste…I use loads)
Fresh Ground Pepper
Sauté your peas with your spices until cooked. Place in a bowl to stay warm.
Sauté your shrimp (frozen or fresh) in grass fed butter and large squeeze of lemon until translucent
Cook your pasta according to directions, then drain.
Mix 2/3 cup of organic Greek Yogurt (add a bit more, if needed) in with your cooked pasta.
Mix until hot.
Place a serving size of pasta in bowl.
Top with your sautéed spring peas.
Top with shrimp.
Squeeze lemon on top - all the lemon!
Take Picture for Instagram (optional)
Enjoy with a spectacular glass of French red wine (never forget the wine!)!
I use organic and non-GMO products and foods.
completely slightly obsessed with my pepper grinder! (all pepper is not grinded alike)