Shrimp and Scallops in Creamy Greek Yogurt and Mushroom Sauce

I’m constantly trying to revamp the beloved recipes and finding a healthier alternative. This Shrimp and Scallops in Creamy Greek Yogurt and Mushroom Sauce worked out so well and absolutely delicious! You can use this sauce with seafood recipes, as I have done, or any other meat. 

Bought these super tasty Wild Shrimp on Sale at The Fresh Market. Love that store!!! The Scallops I had on hand from Publix. 

How to make Shrimp and Scallops in Creamy Greek Yogurt and Mushroom Sauce

• Cook pasta according to the directions on the package and set aside.
• Heat light olive oil in a skillet over medium-high heat.
• 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.
• Remove the shrimp and scallops from the pan. Set aside and keep warm.
• Add mushrooms and cook until they begin to soften about 5 minutes.
• Add garlic cloves, cook until lightly browned.
• Add wine. Mix yogurt and flour in a bowl. Add to the pan and reduce the heat. Stir until smooth.
• Add peas, green onions, parsley, Parmesan cheese, cooked pasta, shrimp, and scallops.
• Simmer for 2 to 3 minutes.
• Adjust to taste.

The sauce is similar to Alfredo, but SO MUCH HEALTHIER!

You are going to LOVE this Easy and Incredibly Delicious, Creamy, Luscious dinner! 

Enjoy!

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Shrimp and Scallops in Creamy Greek Yogurt and Mushroom Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Shrimp and Scallops in Creamy Greek Yogurt and Mushroom Sauce! You are going to love this flavor-packed easy recipe!

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Ingredients

• 1 1/2 to 2 pounds shrimp, peeled and deveined
• 1 pound scallops
• 1/2 can peas
• a small container of mushrooms, sliced
• 2 green onions, sliced
• 2 Tbsp. light olive oil
• 2 Tbsp. flour
• 1 cup plain greek yogurt
• 1/2 cup white wine
• 1/2 cup chicken broth (used low-sodium chicken)
• 4 cloves garlic, sliced
• 1 Tbsp. parsley, minced
• 1/2 cup Parmesan Cheese, optional (or you can use Feta)
• salt/pepper to taste
• Barilla Pasta Ditalini, 16.0 OZ (or any pasta)

Instructions

1. Cook pasta according to the directions on the package and set aside.
2. Heat light 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.

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