Name: Yogurt Shrimp Fettuccine
Yield: 7 servings
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

Directions

Step 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.

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Step 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.
Step 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.
Step 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; protein 30.5g; carbohydrates 52.4g; fat 11.2g; cholesterol 168.4mg; sodium 197.9mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts