Yogurt Shrimp Fettuccine Recipe

Name: Yogurt Shrimp Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces dry fettuccine pasta; 2 tablespoons butter; 1 1/2 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; 1/2 cup sour cream; 1 cup plain yogurt; 4 tablespoons chopped fresh cilantro

Servings: persons

16 ounces dry fettuccine pasta
2 tablespoons butter
1 1/2 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
1/2 cup sour cream
1 cup plain yogurt
4 tablespoons chopped fresh cilantro

1
Bring a large pot of lightly salted water to a boil.
2
Add pasta and cook for 8 to 10 minutes or until al dente.
3
Drain and set aside.
4
Heat butter or margarine in a large skillet.
5
Add the shrimp, salt and pepper to taste and paprika.
6
Stir with a wooden spatula.
7
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.
8
Add red and green bell peppers, shallots, garlic and salt and pepper to taste.
9
Cook, stirring, about 3 to 4 minutes over medium high heat.
10
Add cognac and shrimp.
11
Cook over medium heat for 2 more minutes.
12
Add sour cream and yogurt and blend all together.
13
Add cilantro and bring to a simmer for about 30 seconds.
14
Do not boil or sauce will separate.
15
Serve over cooked fettuccine.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 ounces dry fettuccine pasta, 2 tablespoons butter, 1 1/2 pounds medium shrimp - peeled and deveined, salt and pepper to taste, and more.

Yes, Yogurt Shrimp Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yogurt Shrimp Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions