Prawn Fettuccine with Yoghurt Sauce

    Prawn Fettuccine with Yoghurt Sauce


    22 people made this

    A delicious way to serve prawns and fettuccine, mixed with a creamy yoghurt sauce flavoured with a little brandy.

    Serves: 7 

    • 450g dry fettuccine pasta
    • 30g butter
    • 680g medium prawns - peeled and deveined
    • salt and pepper, to taste
    • 2 teaspoons paprika
    • 1 red capsicum, diced
    • 1 green capsicum, diced
    • 1 tablespoon shallots, diced
    • 1 teaspoon diced garlic
    • 2 tablespoons brandy
    • 1/2 cup (115g) sour cream
    • 235g plain yoghurt
    • 4 tablespoons fresh coriander, chopped

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside.
    2. Heat butter in a large frypan. Add the prawns, salt, pepper and paprika. Stir with a wooden spoon. When the prawns become pink (it should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the frypan.
    3. Add red and green capsicums, shallots and garlic. Cook stirring for about 3 to 4 minutes over medium high heat. Add brandy and return prawns to the frypan. Cook over medium heat for a further 2 minutes.
    4. Add sour cream, yoghurt and stir to coat all ingredients. Add coriander and bring to a simmer for about 30 seconds. Do not boil or sauce will separate. Serve over cooked fettuccine.

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