Shrimp and Broccoli Alfredo with Yogurt Sauce

Begin by placing the bacon in a large skillet over medium-high heat, stirring it occasionally as it cooks until it reaches your desired level of doneness, approximately 6 minutes. Next, decrease the heat to medium and add broccoli to the skillet, where it will cook until it reaches a vibrant green color and a tender crispiness, typically within 3 to 5 minutes.

Transfer the cooked broccoli and bacon mixture to a bowl lined with paper towels, allowing it to absorb any excess oil that may have accumulated during cooking. Discard the paper towel and then toss the broccoli mixture with a squeeze of fresh lemon juice to add a burst of citrus flavor.

In a separate saucepan, heat olive oil and butter over medium heat until the mixture starts to bubble and emit a pleasant aroma. Whisk in flour to create a smooth, golden-brown paste known as a roux; continue whisking until the mixture reaches this consistency, usually taking about 3 minutes. Gradually whisk in milk to create a smooth, creamy texture.

Reduce the heat to low and add cream cheese to the saucepan, whisking until it is fully incorporated and there are no lumps remaining. Stir in chicken broth to add moisture and depth of flavor, then increase the heat to medium and simmer until the mixture thickens, typically within 5 to 7 minutes.

Add 3/4 cup of Parmesan cheese and Italian cheese, stirring until these ingredients are fully incorporated into the sauce. Next, stir in Greek yogurt to add a tangy, creamy element to the dish.

Add 1/4 cup of cooked shrimp to the saucepan and cook until they reach a bright pink color on the outside and are opaque throughout, usually within 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper to the saucepan, stirring until these seasonings are fully incorporated.

Remove the saucepan from the heat and stir in the broccoli-bacon mixture, then sprinkle with remaining Parmesan cheese and garnish with fresh parsley.