Prawn Fettuccine with Yoghurt Sauce
A delicious way to serve prawns and fettuccine, mixed with a creamy yoghurt sauce flavoured with a little brandy.
Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- 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.
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(25)
Reviews in English (18)
Talk about flavor explosion in your mouth!! What a wonderful rich pasta meal! So rich, yet I is low fat! Who would have guessed!? This is a crowd Pleaser!! Want rave reviews, make this! My kids love it, just without the shrimp. No problem more shrimp for us!! Thanks Holly! - 21 Feb 2002 (Review from Allrecipes USA and Canada)
We all enjoyed this dish very much. I did not have any sour cream, so I used all yogurt and it was fine. The shrimp in the sauce was delicious. I think next time, though, I will mix the noodles in with the sauce before serving as the noodles seemed a little dry and bland with it just served over the top. I used a brandy we bought at a winery in Michigan that was made from their grapes. What wonderful flavors! We topped it off with fresh-grated parmesan cheese and served with salad, homemade bread and a bottle of Virginia chardonnay. Thank you! - 03 Aug 2011 (Review from Allrecipes USA and Canada)
OUTSTANDING recipe! Very easy to prepare, but it comes together VERY FAST. Believe Holly when she says to cook the pasta first. This dish is a mess for most of its very fast pretparation and then it comes together all at once! I used scallops and shrimp. I also substituted Gran Marnier for cognac. The subtle orange flavor was very good. Use a good strong Hungarian Paprika. Thanks Holly for a great one! Dan - 11 Mar 2000 (Review from Allrecipes USA and Canada)