Reviewed: Mar. 4, 2009

This was absolutely delicious. And easy too! Next time I think I will squirt it with a lemon before serving.

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Maria B.

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Reviewed: Jul. 6, 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!

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botts

Cooking Level: Expert

Home Town: Glen Burnie, Maryland, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Apr. 23, 2005

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

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JACQUI

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 31, 2004

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

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NETTIE7

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Reviewed: Feb. 22, 2002

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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JLD114

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Reviewed: Feb. 21, 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!

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FERBONIA

Home Town: Modesto, California, USA

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Reviewed: Jul. 28, 2001

Awesome!! The yogurt/sour cream sauce is simply delicious.

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REDLIPS

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Reviewed: Jun. 13, 2000

Holly, this is a great recipe. I really liked the way the yogurt and sourcream made such a creamy sauce taht tasted like it was loaded with fat but it wasn't. Especially if you used nonfat yogurt and non-fat sour cream like I did. I will use this yogurt-sourcream sauce on pasta a lot now that I have discovered it. Thanks for a great recipe. Also I used scallops instead of shrimp.

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JOANNA3

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Reviewed: Mar. 11, 2000

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

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