Yogurt Shrimp Fettuccine

16 Reviews

“An exotic shrimp pasta recipe with a creamy yogurt sauce.” - by MARBALET

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Metric US

Original recipe yields 7 servings

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside.
Heat butter or margarine in a large skillet. Add the shrimp, salt and pepper to taste and paprika. Stir with a wooden spatula. When the shrimp become pink (it should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the skillet.
Add red and green bell peppers, shallots, garlic and salt and pepper to taste. Cook, stirring, about 3 to 4 minutes over medium high heat. Add cognac and shrimp. Cook over medium heat for 2 more minutes.
Add sour cream and yogurt and blend all together. Add cilantro and bring to a simmer for about 30 seconds. Do not boil or sauce will separate. Serve over cooked fettuccine.

Nutrition

Amount Per Serving (7 total)

Calories
443 cal
22%

Fat
11.2 g
17%

Carbs
52.4 g
17%

Based on a 2,000 calorie diet

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Reviews (16)

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FERBONIA

Oct. 27, 2002

"Talk about flavor explosion in your mouth!! What a wonderful rich pasta meal! So rich, yet I is low fat! Who would have guessed!? This is a crowd Pleaser!! Want rave reviews, make this! My kids love i..." See moret, just without the shrimp. No problem more shrimp for us!! Thanks Holly!"

JLD114

Jun. 10, 2003

"I loved the rich & creamy sauce without the guilt (I also used low-fat yogurt & sour cream). I used olive oil instead of butter, so the end result was probably a little less flavorful than intended--..." See more I ended up adding cayenne pepper & a hint of parmesan. The shrimp sauteed in paprika were absolutely delicious!"

DGW314

Oct. 27, 2002

"OUTSTANDING recipe! Very easy to prepare, but it comes together VERY FAST. Believe Holly when she says to cook the pasta first. This dish is a mess for most of its very fast pretparation and then..." See more it comes together all at once! I used scallops and shrimp. I also substituted Gran Marnier for cognac. The subtle orange flavor was very good. Use a good strong Hungarian Paprika. Thanks Holly for a great one! Dan"

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