Lean Alfredo Sauce Featuring Shrimp and Broccoli

Ingredients 0/17

Step 1

Cook the bacon in a large frying pan over medium-high heat. Give it a stir now and then and cook until it’s mostly done but not quite crispy, about 6 minutes. Turn the heat down to medium, add the broccoli, and sauté everything together until the broccoli turns bright green and is just tender, about 3 to 5 minutes. Transfer the bacon and broccoli to a bowl lined with paper towels to soak up any excess oil. Toss the mixture with a little lemon juice and set it aside.

Step 2

Heat the olive oil and butter in a deep saucepan over medium heat until it’s bubbling. Sprinkle in the flour and whisk it constantly to make a roux, cooking until it turns a nice golden brown, around 3 minutes. Slowly pour in the milk while whisking to keep things smooth. Lower the heat and add the cream cheese, whisking until it melts completely with no lumps left. Stir in the chicken broth, turn the heat back up to medium, and let the sauce simmer until it thickens, which should take 5 to 7 minutes.

Step 3

Once the sauce has thickened, stir in 3/4 cup of Parmesan and the Italian cheese until melted and combined. Mix in the Greek yogurt for a creamy finish. Add the shrimp to the sauce and cook until they turn bright pink and are opaque all the way through, about 3 to 4 minutes. Season everything with garlic powder, Italian seasoning, salt, and pepper to taste.

Step 4

Finally, remove the pan from the heat and fold in the broccoli and bacon mixture. Sprinkle the remaining Parmesan cheese on top and garnish with some fresh parsley before serving.