Shrimp and Scallops in Creamy Greek Yogurt and Mushroom Sauce
  • 1½ to 2 pounds Shrimp, peeled and deveined
  • ½ pound Scallops
  • ½ can Peas
  • small container of Mushrooms, sliced
  • 2 Green Onions, sliced
  • 2 Tbsp. Light Olive Oil
  • 2 Tbsp. Flour
  • 1 Cup Plain Greek Yogurt
  • ½ Cup White wine
  • ½ Cup Broth (used low-sodium chicken)
  • 4 cloves Garlic, sliced
  • 1 Tbsp. Parsley, minced
  • ½ Cup Parmesan Cheese, optional (or you can use Feta)
  • salt/pepper to taste
  • Barilla Pasta Ditalini, 16.0 OZ (or any pasta)
  1. Cook pasta according to the directions on the package and set aside.
  2. Warm the olive oil in a skillet over medium high heat.
  3. Season the shrimp and scallops with salt and pepper and add them to the pan. Cook until the shrimp have turned pink, about 2 to 3 minutes.
  4. Remove the shrimp and scallops from the pan. Set aside and keep warm.
  5. Add mushrooms and cook until they begin to soften, about 5 minutes.
  6. Add garlic cloves, cook until lightly browned.
  7. Add wine. Mix yogurt and flour in a bowl. Add to the pan and reduce the heat. Stir until smooth.
  8. Add peas, green onions, parsley, Parmesan cheese, cooked pasta, shrimp and scallops.
  9. Simmer for 2 to 3 minutes.
  10. Adjust to taste.
Recipe by Crafty Cooking by Anna at