Is it possible to head over heels in love with a sauce? Like straight up IN LOVE. Aka let me go bathe in this all week.
Just kidding. Kinda. But on a real note this alfredo sauce is so amaze-balls it has me saying weird things like amaze-balls. That’s when you know things are getting serious.
I actually made this alfredo awhile back for the blog (ignore the iPhone photos) with linguine pasta and something had me craving another dose of alfredo. The jarred stuff at the market is a little overkill with all the heavy ingredients, plus some of them are completely unnecessary.
That’s the one thing that frustrates me about store-bought stuff. Why the zillion amount of ingredients just to go into a simple sauce or muffin? Simple is always better. And this homemade alfredo lovin is exactly that.
When I was a kid, alfredo pasta was my jam. If it was on the menu, I was ordering it. Then we started buying the jars of alfredo and eating it by the spoon cuz I was all like gimme-the-alfredo-everyday-all-day.
Then eventually it got old. And I moved on to my next food obsessed phase. Probably Special K cereal or something.
This lightened up version is made with super simple ingredients and tastes just as good as that heavy stuff. If not better. Seriously my alfredo palette is pretty picky at this point and this sauce totally knocked it out of the park.
Who knew what a lovely combination greek yogurt + cream cheese + Cabot Powdered Cheddar could create. Creamy cheesy heaven. Happy weekend my friends!
Spicy Shrimp & Asparagus Alfredo Stir Fry
- Yield: Makes 2–4 servings 1x
Ingredients
Alfredo Sauce
- 1 Tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 3/4 cup vegetable broth
- 1/4 cup almond milk (or any milk)
- 1/2 cup plain Greek yogurt
- 4 oz. light cream cheese
- sea salt + black pepper to taste
- 1/2 cup Cabot powdered cheddar (or parmesan cheese)*
Stir fry
- 1 lb. boiled shrimp (tails removed)
- Handful of asparagus spears
- 1 cup grape tomatoes, sliced in half
- 1–2 Tbsp hot sauce
Instructions
- Heat olive oil in a skillet over medium heat and add in garlic. Stir until the garlic is golden brown. Whisk in the broth, milk and greek yogurt, one ingredient at a time. Then add in the cream cheese, sea salt and pepper. Continue to whisk until fully combined. Turn heat to low and let the mixture simmer until thickened for about 5 minutes. Turn off heat and stir in parmesan cheese. Set sauce aside.
- Sauté shrimp, asparagus and hot sauce in olive oil over medium heat. Slowly add in a little Alfredo sauce and hot sauce. Use 1 cup of Alfredo sauce total. Set heat to love and stir. Let simmer for 5 minutes then add in grape tomatoes. Serve over pasta, zucchini noodles, rice or on its own with extra sauce.
Notes
I used a mix of Cabot cheese powdered cheddar and parmesan cheese. One or the other will work just fine too.
Makes 2-4 servings with extra sauce