"An exotic shrimp pasta recipe with a creamy yogurt sauce." — MARBALET
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dry fettuccine pasta
1 1/2 pounds
medium shrimp - peeled and deveined
salt and pepper to taste
red bell pepper, chopped
green bell pepper, sliced
chopped fresh cilantro
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!
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!
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!
I have made this twice, LOVE IT!!! I use shrimp and sea scallops. I do not care for green pepper, so I used only red pepper. I also had no cognac and subsitiuted sherry. I also used vadalia onion rather than scallions. The end result was wonderful. The second time preparing it I used angel hair pasta rather than fettucine. We prefered the Angel Hair pasta to fettucine. Regardless of the changes the recipe is awesome. I will continue to enjoy this one!!! Thanks Holly for a great recipe!
We all enjoyed this dish very much. I did not have any sour cream, so I used all yogurt and it was fine. The shrimp in the sauce was delicious. I think next time, though, I will mix the noodles in with the sauce before serving as the noodles seemed a little dry and bland with it just served over the top. I used a brandy we bought at a winery in Michigan that was made from their grapes. What wonderful flavors! We topped it off with fresh-grated parmesan cheese and served with salad, homemade bread and a bottle of Virginia chardonnay. Thank you!
We both really liked this recipe. I didn't find it rich at all. Thanks Holly
Thanks for the great recipe. We love it(minus the cilantro). It is so easy to prepare also.
This was absolutely delicious. And easy too! Next time I think I will squirt it with a lemon before serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Yogurt Shrimp Fettuccine
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 101
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