Shrimp Fettuccine Alfredo

I’m going to be honest.  This is not always the healthiest recipe!  But it doesn’t have to be as bad if you just tweak the recipe a little bit.  Such a using Greek yogurt instead, or half and half instead of that heavy whipping cream.  It’s all about the flavor, which this recipe has!  I hope you enjoy!


  • 10-12 medium-sized shrimp
  • 2 tbsp grass fed butter
  • 2 tbsp minced garlic
  • 1 pound fettuccine pasta
  • 1 stick grass fed butter
  • 1 cup plain Greek yogurt
  • 1 (16oz) carton half and half
  • 3/4 cup grated Parmesan cheese
  • 2 tbsp garlic powder
  • 2 tbsp fresh parsley


  1. Clean the shrimp, and cut into small pieces.  Toss in pan with butter and garlic on medium-low heat.  Once the shrimp are pink, set aside.  If you are working with frozen shrimp, follow the directions on the package for cooking.
  2. Get your water boiling for your pasta, and start cooking that according to the package.
  3. Let’s make that sauce!  Melt the butter and Greek yogurt on medium-low heat, and stir until smooth.
  4. Pour in the half and half and turn the heat up to medium-high.  Whisk together.  Add the Parmesan cheese and garlic powder.  Mix it up well!  Turn off the heat, and let the sauce thicken up as it cools.
  5. Drain your pasta, and add it to the sauce along with the cooked shrimp.  Add the fresh parsley and mix it well.  I like to add some fresh parsley to my bowl of pasta as well for a nice garnish!


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