Step 1

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.

Step 2

Heat oil in a large deep skillet over medium high heat for 2 minutes and is hot.

Step 3

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.

Step 4

Season with salt and pepper. Set shrimp aside on a plate.

Step 5

Add light butter and garlic to the same skillet and sauté until fragrant.

Step 6

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.

Step 7

Reduce heat to low and stir in the Parmesan cheese until well combined.

Step 8

Add the cooked shrimp to the skillet. Toss shrimp in sauce until well combined. Garnish with parsley and serve immediately.

Step 9

Store leftovers in an airtight container for up to 3 days in the refrigerator.