An exotic shrimp pasta recipe with a creamy yogurt sauce.

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Recipe Summary

Servings:
7
Yield:
7 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

443 calories; protein 30.5g 61% DV; carbohydrates 52.4g 17% DV; fat 11.2g 17% DV; cholesterol 168.4mg 56% DV; sodium 197.9mg 8% DV. Full Nutrition
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Reviews (19)

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Most helpful positive review

Rating: 5 stars
10/28/2002
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! Read More
(10)
26 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/27/2002
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! Read More
(10)
Rating: 5 stars
08/03/2011
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! Read More
(9)
Rating: 5 stars
10/27/2002
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 Read More
(9)
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Rating: 5 stars
07/06/2007
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! Read More
(8)
Rating: 4 stars
06/10/2003
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! Read More
(8)
Rating: 5 stars
08/31/2004
Thanks for the great recipe. We love it(minus the cilantro). It is so easy to prepare also. Read More
(5)
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Rating: 4 stars
04/23/2005
We both really liked this recipe. I didn't find it rich at all. Thanks Holly Read More
(5)
Rating: 4 stars
10/27/2002
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. Read More
(4)
Rating: 5 stars
03/05/2009
This was absolutely delicious. And easy too! Next time I think I will squirt it with a lemon before serving. Read More
(4)
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