Greek Shrimp Alfredo

 Shrimp TIME!

If you follow the Creole Contessa blog, you know how much I love, love, love, Greek food! I could eat Greek food pretty much everyday and never complain or get tired of it. I also love Italian food and Alfredo sauce.

I decided I wanted to do something a little different than my traditional Creole Shrimp Scampi Alfredo. This lead me to create this masterpiece.

I took everything I love about Greek food, which is oregano, olive oil, lemons, and Greek yogurt and I tell you, this is delicious.

You might wonder why my Alfredo sauce is not white. It's because I included not only parmigiano reggiano and Romano cheeses, I added a little sharp cheese to increase the depth of flavor.

Hey, I almost sound like a real chef....lol.

Oh, and don't forget the paprika, that also played a roll in the color being so pretty.

Grab some garlic bread and let's EAT!


Greek Shrimp Alfredo

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4-6

Ingredients:

1 1/2 lb. jumbo shrimp, peeled, deveined
2 teaspoon dried oregano, crushed
1 1/2 teaspoon creole seasoning
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 lemon, zested, juice
5 cloves garlic, minced
6 oz. plain Chobani Greek yogurt
Alfredo sauce (recipe below)
fettuccine pasta
4 tablespoon extra virgin olive oil

For the Alfredo Sauce

1 bell pepper, chopped fine
1/2 red onion, chopped fine
1/2 bunch of green onions, chopped
3 cloves of garlic, minced
2 teaspoon black pepper
2 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 cup heavy cream
1 cup whole milk
1 cup parmigiano reggiano cheese, grated
1 cup Romano cheese, grated
1 cup sharp cheddar cheese, grated
1/2 stick butter
4 tablespoon extra virgin olive oil

Directions:

Rinse, peel, devein shrimp, place in a large bowl. Add seasonings, lemon zest and juice, garlic and olive oil and Greek yogurt. Mix well and refrigerate until ready to use but no longer than 30 minutes.

To prepare Alfredo sauce. Bring a large pot of water to boil. When water starts to boil, add about 2 teaspoonfuls of salt to water. Add pasta and cook according to package directions about 12-15 minutes. Drain pasta and rinse with warm water. Drain again and coat in olive oil to prevent sticking. Set aside until ready to use.

Chop vegetables and set aside. In a large pot add butter and olive oil and heat over medium heat. Add all the vegetables except garlic to pot. Saute for about 5 minutes. Add garlic and saute for about 1 minute more. Season vegetables with all the spices and mix well.

Remove shrimp from refrigerator and reserve marinade.

Add shrimp and saute for about 5 minutes. Remove shrimp from pan and set aside. Add marinade and cook for about 5 minutes. Lower heat to medium low.  Add heavy cream and whole milk to pot and whisk well. Add cheeses by the handful whisking well after each addition. Allow sauce to cook for about 5 minutes.

Do not allow sauce to boil. After 5 minutes add shrimp mixture back to pot and allow sauce to cook for about 5 minutes more. Toss pasta in sauce and serve with extra parmigiano reggiano cheese if desired.