Yoghurt prawn pasta

    Yoghurt prawn pasta

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    About this recipe: A light yoghurt cream sauce embellished with peppers and prawns is tossed with fettuccine or your favourite pasta. A lower fat and healthier alternative to a heavy cream sauce!

    Serves: 7 

    • 500g fettuccine pasta
    • 30g butter
    • 675g medium prawns, peeled and deveined
    • salt and pepper to taste
    • 2 teaspoons paprika
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 1 tablespoon minced shallots
    • 1 teaspoon chopped garlic
    • 2 tablespoons brandy
    • 120ml soured cream
    • 250g natural yoghurt
    • 4 tablespoons chopped fresh coriander

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Bring a large pot of salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
    2. Meanwhile, heat butter in a large frying pan. Add the prawns, salt, pepper and paprika. Stir. When the prawns become pink (it should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the frying pan.
    3. Add red and green peppers, shallots and garlic. Cook, stirring, 3 to 4 minutes over medium high heat. Add cognac and prawns. Cook over medium heat for 2 more minutes.
    4. Add soured cream and yoghurt and mix well. Add coriander and bring to a simmer for about 30 seconds. Do not boil or sauce will separate. Season to taste and serve tossed with the cooked fettuccine.

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