Ingredients
1 tsp olive oil
1 lb. raw jumbo shrimp, peeled, deveined, and tails removed- thaw if needed
1/2 tsp Kosher salt
1/4 tsp ground black pepper
1 Tbsp light butter
1 Tbsp minced garlic
2 Tbsp reduced sodium chicken broth
1 cup unsweetened almond or skim milk- I like to use Fairlife fat free milk since it contains more protein than regular skim or unsweetened almond milk.
2 Tbsp cornstarch
2 Tbsp non fat plain Greek yogurt, strained or blended up cottage cheese.
1 tsp Italian seasoning
1/3 cup Parmesan cheese, grated
1 Tbsp fresh parsley, chopped. This is optional for garnish.
Instructions
In a small mixing bowl combine unsweetened almond milk and cornstarch. Whisk until cornstarch dissolves. Whisk in the strained Greek yogurt until smooth. Set aside.
Heat oil in a large deep skillet over medium high heat for 2 minutes and is hot.
Add raw shrimp and season with salt and pepper. Sear for 2-3 minutes on each side until they turn pink and are fully cooked through. Note: You don’t want to overcook the shrimp.
Shrimp takes just a few minutes to cook, so keep a close eye on them and remove them as soon as they are no longer translucent.
Season with salt and pepper. Set shrimp aside on a plate.
Add light butter and garlic to the same skillet and sauté until fragrant.
Add chicken broth, milk/cornstarch mixture, and Italian seasoning. Whisk and bring the sauce to a simmer. Reduce the heat to low-medium and keep stirring until thickened to a desired consistency.
Reduce heat to low and stir in the Parmesan cheese until well combined.
Add the cooked shrimp to the skillet. Toss shrimp in sauce until well combined. Garnish with parsley and serve immediately.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Notes
Smartpoints: GREEN: 4 Smartpoints per serving BLUE/PURPLE: 3 smartpoints per serving
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