Prawn Fettuccine with Yoghurt Sauce

    (24)
    35 minutes

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


    22 people made this

    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 

    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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    Reviews and Ratings
    Global Ratings:
    (24)

    Reviews in English (18)

    by
    10

    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)

    by
    9

    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)

    by
    9

    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)

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