"This shrimp pasta dish
is so wonderful." Serving: 7
Ingredients
• 16 oz. dry
fettuccine pasta
•
2 tbsps. butter
•
1 1/2 lbs. medium shrimp - peeled and deveined
•
salt and pepper to
taste
•
2 tsps. paprika
•
1 red bell pepper,
chopped
•
1 green bell pepper, sliced
•
1 tbsp. minced shallots
•
1 tsp. chopped garlic
•
2 tbsps. brandy
•
1/2 cup sour cream
•
1 cup plain yogurt
•
4 tbsps. chopped fresh cilantro
Direction
•
Boil the big pot of slightly salted water. Put in
the pasta and cook till al dente or
for 8 - 10 minutes. Drain off and put aside.
• Heat the
margarine/butter in the big skillet. Put in pepper, salt and shrimp to season to taste and paprika. Whisk
using the wooden spatula. Once shrimp are pink (this should be 2-3 minutes),
take out using the slotted spoon, leave cooking liquid in skillet.
• Put in the pepper
and salt to taste, garlic, shallots, green and red bell peppers. Cook,
whisking, for roughly 3-4 minutes on medium-high heat. Put in the shrimp and cognac. Cook on medium heat for 2 minutes longer.
• Put in the yogurt
and sour cream and blend all of them together. Put in the cilantro and simmer
for roughly half a minute. Don’t boil or the sauce will be
separated.
Serve on the cooked fettuccine.
Nutrition
Information
• Calories: 443 calories;
•
Total Carbohydrate: 52.4 g
•
Cholesterol: 168 mg
•
Total Fat: 11.2 g
•
Protein: 30.5 g
•
Sodium: 198 mg