Yogurt Shrimp Fettuccine

Yogurt Shrimp Fettuccine

17
MARBALET 50

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

servings 443 cals
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Original recipe yields 7 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17

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 ...

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 an...

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 noodl...

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 inte...

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 onio...

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 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...

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