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Yogurt Shrimp Fettuccine

Yogurt Shrimp Fettuccine

MARBALET

MARBALET

An exotic shrimp pasta recipe with a creamy yogurt sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

FERBONIA
10

FERBONIA

10/27/2002

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 it, just without the shrimp. No problem more shrimp for us!! Thanks Holly!

DGW314
9

DGW314

10/27/2002

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 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

JLD114
8

JLD114

6/10/2003

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-- I ended up adding cayenne pepper & a hint of parmesan. The shrimp sauteed in paprika were absolutely delicious!

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