Rating: 5 stars
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Heavy cream and all but 1 tablespoon of butter are omitted from this dish, and cream cheese and Greek yogurt are used in their place. A slice of bacon is used to add some richness and a smoky aroma, but not a ton of fat. Serve with sauteed zucchini noodles, pasta, or rice.


Recipe Summary

25 mins
40 mins
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until mostly but not fully cooked, about 6 minutes. Reduce heat to medium, add broccoli, and saute until bright green and crisp-tender, 3 to 5 minutes. Pour broccoli and bacon into a bowl lined with a paper towel to absorb excess oil; discard paper towel and toss broccoli mixture with lemon juice.

  • Heat olive oil and butter in a deep saucepan over medium heat until bubbling. Whisk in flour to create a roux; continue whisking until mixture turns golden brown, about 3 minutes. Slowly whisk in milk until smooth. Reduce heat to low, add cream cheese, and whisk until no lumps remain. Stir in chicken broth, increase heat to medium, and simmer until thick, 5 to 7 minutes.

  • Add 3/4 cup Parmesan cheese and Italian cheese; stir until incorporated. Stir in Greek yogurt. Add shrimp and cook until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper.

  • Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.

Cook's Notes:

You can use chicken instead of shrimp, but saute the chicken with the bacon before adding the broccoli.

Cornstarch can be used instead of flour to make the dish gluten free, just mix it into the broth.

Nutrition Facts

328 calories; protein 23.7g; carbohydrates 13g; fat 20.5g; cholesterol 129.2mg; sodium 953.6mg. Full Nutrition