Yogurt Shrimp Fettuccine

• 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

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente.
3. Drain and set aside.
4. Heat butter or margarine in a large skillet.
5. Add the shrimp, salt and pepper to taste and paprika.
6. Stir with a wooden spatula.
7. 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.
8. Add red and green bell peppers, shallots, garlic and salt and pepper to taste.
9. Cook, stirring, about 3 to 4 minutes over medium high heat.
10. Add cognac and shrimp.
11. Cook over medium heat for 2 more minutes.
12. Add sour cream and yogurt and blend all together.
13. Add cilantro and bring to a simmer for about 30 seconds.
14. Do not boil or sauce will separate.
15. Serve over cooked fettuccine.

pasta, butter, shrimp, salt, paprika, red bell pepper, green bell pepper, shallots, garlic, brandy, sour cream, plain yogurt, fresh cilantro

Taken from allrecipes.com/recipe/yogurt-shrimp-fettuccine/ (may not work)