Yogurt Shrimp Fettuccine recipe

7 servings

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

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.

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.