*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.
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!
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!
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
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!
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!
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.