Are you looking to up your protein intake? For me, some days it can be a struggle to make sure I’m getting enough. This Protein Packed Shrimp and Mushroom Fettuccine Alfredo is a delicious way to get more protein by using Greek yogurt and cottage cheese in the sauce, which reduces the need for heavy cream, to lower the overall saturated fat content normally present in alfredo sauce. Mushrooms and shrimp are an excellent source of selenium, which supports heart and immune health. Further, this meal provides your protein, starch, fats, and veggies all in one incredible dish.

Bonus Alert: you can add in even more protein by using a protein-rich pasta such as a chickpea pasta, edamame pasta, black bean pasta, or even a wheat pasta.

*I used my Vitamix Smart Blender to make the sauce. It’s quick and easy to just pour the ingredients into it and blend for 1 minute.

Watch this video on how to easily make this Protein Packed Shrimp and Mushroom Fettuccine Alfredo recipe:

Protein Packed Shrimp and Mushroom Fettuccine Alfredo

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Are you looking to up your protein intake? For me, some days it can be a struggle to make sure I'm getting enough. This Protein Packed Shrimp and Mushroom Fettuccine Alfredo is a delicious way to get more protein by using Greek yogurt and cottage cheese in the sauce, which reduces the need for heavy cream, to lower the overall saturated fat content normally present in alfredo sauce. Mushrooms and shrimp are an excellent source of selenium, which supports heart and immune health. Further, this meal provides your protein, starch, fats, and veggies all in one incredible dish. Bonus Alert: you can add in even more protein by using a protein-rich pasta such as a chickpea pasta, edamame pasta, black bean pasta, or even a wheat pasta. *I used my Vitamix Smart Blender to make the sauce. It’s quick and easy to just pour the ingredients into it and blend for 1 minute.

Author: Alison Hoffman, BS, Dietetic Student

Recipe type: Entree

Cuisine: Mediterranean

Serves: 4

Ingredients

• 8 oz dry fettuccine or pasta shape of your choice
• ½ cup fat free cottage cheese
• ¼ cup parmesan cheese, grated (sub as needed to make pescetarian)
• ¾ cup 1% milk
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp fresh oregano, chopped, or 1 tsp dried oregano
• 2 Tbsp olive oil, divided
• 1 lb shrimp, raw, peeled, deveined, tails removed
• 1 Tbsp butter, unsalted
• ¾ lb mixed mushrooms, slicing or tearing any large mushrooms
• 4 cloves of garlic, minced
• ½ cup nonfat Greek yogurt
• Salt and pepper to taste
• ¼ cup fresh basil, shredded

Instructions

1. Cook pasta to al dente according to package directions. Reserve ½ cup of pasta water. Drain pasta and set aside.
2. In a blender add the cottage cheese, parmesan cheese, milk, parsley, and oregano. Blend on high for 1 minute or until smooth.
3. Add 1 Tbsp olive oil to a pan over medium heat until hot. Add shrimp and cook 2-3 minutes per side or until shrimp is opaque and cooked through. Remove from the pan, cover with foil, and set aside.
4. Add remaining 1 Tbsp olive oil and butter in a pan over medium heat until hot and butter is melted. Saute mushrooms for 5 minutes.
5. Add minced garlic, sauté until fragrant. Add blended sauce to pan with mushrooms over low heat for one minute.
6. Add cooked pasta and shrimp to the pan. Mix and heat over low until warm throughout.
7. Remove from heat and mix in Greek yogurt. If the sauce is too thick, use reserved pasta water to thin to desired consistency. Season with salt and pepper to taste. Plate and garnish with basil.

Nutrition Information

Serving size: 1¼ cup pasta + 5-6 shrimp Calories: 482 Fat: 14 Saturated fat: 4 Carbohydrates: 54 Sugar: 8 Fiber: 3 Protein: 34 Cholesterol: 161

3.5.3251

Recipe By: Alison Hoffman, BS, Dietetic Student

**There are affiliate links in this post and I will be compensated if you buy the products using these links BUT there is no extra charge to you!