Shrimp Fettuccine and Alfredo Yogurt Sauce

Shrimp Fettuccine and Alfredo Yogurt Sauce

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: 4 People

Yogurt kicks this shrimp fettuccine and alfredo sauce up a notch with an extra creamy + satisfying twist! 


  • 8 ounces dry fettuccine pasta
  • ¾ pound shrimp, peeled and deveined
  • 1 tablespoon butter
  • 1/2 teaspoon dried basil
  • ½ teaspoon ground black pepper
  • 2 teaspoons garlic, minced
  • 1 tablespoon olive oil
  • 1 cup Dannon All-Natural Plain Yogurt
  • 1 cup 2% milk
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup whole wheat flour


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Sautee shrimp with butter in large skillet pan. Add black pepper and basil. When shrimp are pink (2-3) minutes, remove from heat and set aside. Heat olive oil in medium saucepan on medium heat. Once hot add garlic and heat for 2-3 minutes. Add flour and stir well. Whisk in Dannon yogurt and milk. Allow to boil and add in parmesan cheese. Reduce heat to low and simmer for 2-3 minutes, until sauce thickens. Plate pasta with shrimp and pour sauce over dish. Serve.


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