My friend Susan tried out this lightened version of alfredo sauce that that uses Yoplait Greek Yogurt (I would never have thought of that!) and we tried it out last night and were pretty impressed.
I am not a fan of yogurt at all, so I wasn’t sure how I’d feel about this one. But it really was pretty good, and a great way to lighten up a family favorite. And with all the worry over the Gulf oil spill (I hate it for all you in South Alabama!), I’m not sure how long shrimp will be cheaply available, so I decided we’d better get some before it’s gone! Here’s what you’ll need . . .
One box pasta
Ronzoni Healthy Harvest BOGO $1.79, use $1/2 HERE or $.75/1 from 4/11 SS
One 6 oz. cup Yoplait Greek Yogurt
3/4 cup chicken broth
3/4 cup parmesano reggiano cheese
2 tsp. corn starch
$.40/1 Argo Corn Starch from 12/6 SS
1/2 lb. Shrimp, peelied and deveined (that was plenty for our family, but if your kiddos love shrimp you may want to pick up a little more!)
Easy to Peel White Shrimp On Sale $4.99/lb.; or Peeled and Deveined On Sale $5.99/lb.
2 tablespoons margarine or butter, divided
Cook pasta according to package directions. Whisk together corn starch and chicken broth. Melt one tablespoon margarine in medium saucepan. Add chicken broth mixture. Heat in medium saucepan to boiling over medium heat. Add in parmesan cheese, heat until melted.
Meanwhile, saute shrimp in one tablespoon margarine or butter. Remove sauce from stovetop, mix in yogurt. Serve over cooked pasta and top with shrimp.
Serve with . . .
Green Giant Steamers BOGO $2.29
Use $.50/1 HERE, $1/2 or $.40/1 from 3/28 SS
Recipe adapted from College Candy. A BIG thank you to Susan for the recipe idea, and to I Heart Publix and Two Thrifty Sisters for the coupon matchups. And be sure to check out $5 Dinners for even more great bargain meals this week!