yogurt shrimp fettuccine

Ingredients

• Servings: 7
• 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
• 1/2 cup sour cream
• 1 cup plain yogurt
• 4 tablespoons chopped fresh cilantro

Recipe

• 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 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.