Yogurt Shrimp Fettuccine Recipe - Allrecipes.com
Yogurt Shrimp Fettuccine Recipe

Yogurt Shrimp Fettuccine

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"An exotic shrimp pasta recipe with a creamy yogurt sauce."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings


  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 More Reviews

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

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 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

Aug 03, 2011

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!

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

Jul 06, 2007

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!

Apr 23, 2005

We both really liked this recipe. I didn't find it rich at all. Thanks Holly

Aug 31, 2004

Thanks for the great recipe. We love it(minus the cilantro). It is so easy to prepare also.

May 19, 2011

This did taste fantastic; altho I'm only giving 4 stars because I added WAY more garlic and shallots (does anyone really measure these ingredients anyway??). But seriously, 1 tsp of garlic in a shrimp/pasta dish??! Ingredient wise it's an awesome dish and doesn't leave you with that heavy feeling that a typical creamy pasta dish often does. Will be making this often I'm sure, thanks for the great idea!


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 52.4 g
  • 17%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 30.5 g
  • 61%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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