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Categories:
Pasta butter shrimp salt paprika red bell pepper green bell pepper shallots garlic brandy sour cream plain yogurt fresh cilantro
Viewed: 102 - Published at: 3 years agoIngredients
- 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
Method
- 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.
