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!
500g fettuccine pasta
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
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Method Prep:15min › Cook:10min › Ready in:25min
Bring a large pot of salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
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.
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.
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.