Yoghurt prawn pasta

    25 min

    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!

    7 people made this

    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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    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 US | 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 US | 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 US | Canada)