Yogurt Shrimp Fettuccine


An exotic shrimp pasta recipe with a creamy yogurt sauce.

7 servings


  • 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


  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.

Nutrition Facts (per serving)

443 Calories
11g Fat
52g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 443
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 28%
Cholesterol 168mg 56%
Sodium 198mg 9%
Total Carbohydrate 52g 19%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 31g
Vitamin C 39mg 194%
Calcium 133mg 10%
Iron 5mg 26%
Potassium 475mg 10%

* 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.