Reviewed: Apr. 18, 2012

This was soooooooo good! Hubby loved it. I only had a pound of shrimp so cut the plain yogurt down to a half a cup. Also used white wine instead of brandy because it is what I had on hand. The cilantro was the perfect finishing touch.

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Reviewer:

Skitzoid Lady

Cooking Level: Expert

Reviewed: Nov. 3, 2011

I would actually give 4 1/2 stars if I could. It has a very nice flavor and pretty easy to make. Needed something low fat and low salt, so I switched out the shrimp for Tofu and it still tasted good, while being a healthier version. Thanks for posting!

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Reviewer:

LaurelL

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Cooking Level: Intermediate

Living In: Los Gatos, California, USA

Reviewed: Aug. 3, 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!

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Reviewer:

Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: 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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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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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Reviewer:

Maria B.

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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Reviewer:

botts

Cooking Level: Expert

Home Town: Glen Burnie, Maryland, USA

Living In: Cape Coral, Florida, USA

Reviewed: Apr. 23, 2005

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

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Reviewer:

JACQUI

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

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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Reviewer:

NETTIE7

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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Reviewer:

JLD114

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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