Yogurt Shrimp Fettuccine recipe
All Recipes Main Dish Recipes Pasta Shrimp
Ingredients
- 16 ounces dry fettuccine pasta 2 tablespoons butter 1 ½ pounds medium shrimp - peeled and deveined salt and pepper to taste 2 teaspoons paprika 1 red bell pepper, chopped 1 green bell pepper, sliced 1 tablespoon minced shallots 1 teaspoon chopped garlic 2 tablespoons brandy ½ cup sour cream 1 cup plain yogurt 4 tablespoons chopped fresh cilantro
Nutrition Info
- 443.2 caloriescarbohydrate: 52.4 gcholesterol: 168.4 mgfat: 11.2 gfiber: 3.1 gprotein: 30.5 gsaturatedFat: 5.6 gservingSize: -sodium: 197.9 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Yogurt Shrimp Fettuccine
Directions
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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.
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.
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.
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.