YOUR SOLIN GENERATED RECIPE
Garlic Shrimp Fettuccine Alfredo
Sautéed garlic shrimp tossed with al dente fettuccine in a creamy, protein-packed Greek yogurt sauce that feels velvety on the palate.
INGREDIENTS
6 oz Shrimp
0.25 cup Fettuccine pasta
0.25 cup Plain Greek yogurt
1 tbsp Parmesan cheese
0.5 tsp Extra virgin olive oil
2 cloves Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
1 tbsp Fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions.
Before draining the pasta, reserve approximately 1/4 cup of the starchy pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Season the shrimp with sea salt and black pepper, then add them to the skillet.
Sauté the shrimp for 2 minutes per side until pink and opaque, then add the minced garlic and cook for an additional 30 seconds until fragrant.
In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, and lemon juice until smooth.
Reduce the skillet heat to low and add the cooked pasta and the yogurt mixture to the shrimp.
Gradually add the reserved pasta water one tablespoon at a time, tossing everything together until a creamy sauce coats the noodles.
Remove from heat immediately to prevent the yogurt from curdling, and garnish with freshly chopped parsley.