New recipes

Yoghurt prawn pasta recipe

Yoghurt prawn pasta recipe

  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Prawn pasta

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!

6 people made this

IngredientsServes: 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

MethodPrep: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.

Recently viewed

Reviews & ratingsAverage global rating:(25)

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

by Mother Ann

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

by DGW314

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

Spicy Prawn Oil & Tomato Pasta

To make the Spicy prawn oil, heat a non-stick frying pan over a medium heat. Add in the oil and prawn shells and fry for 8-10 minutes, or until the oil is fragrant and the shells have changed colour. Add in half the onion, fennel seeds, carrot, salt and chilli. Cook an a gentle heat for a further 8-10 minutes to infuse the oil. Allow to cool and drain the oil into a sterilised jar.

Bring a large pot of salted water up the boil. Cook the spaghetti for 10 minutes, or until al dente. Drain and reserve ½ cup of the cooking water.

Heat a large frying pan over a medium/high heat. Add in 2-3 tablespoons of the spicy prawn oil and the remaining onion and garlic. Cook for 2 minutes before adding in the tomatoes and toss through to soften slightly. Add in the prawns and cook them for 1 minute.

Add the spaghetti and basil to the prawn and tomato mixture and toss through with a little of the pasta cooking water to coat the pasta.

Divide the pasta into serving bowls and top with a little extra spicy prawn oil, grated parmesan and cracked black pepper.

The Pasta

A bit like our red dragonfruit tortelli, some of that incredible blue will be lost when the pasta’s cooked (interestingly I haven’t found this to happen with chlorella), but you’ll still be left with a gorgeous blue-slate colour that’s a little less incongruous in a rockpool anyway. We only ever use actual foods to give colour to our pasta, but of course if you’d like that bright blue colour to stay around after cooking, just add a little bottled colour into your dough hydration.

The dough itself is pretty straightforward, and you can whip it up in the usual well, kneading it as a ball for 10 minutes, before resting for 30.

The prawns are simple to prepare too – just let them sit in that marinade for a bit, before giving them a couple of minutes in a high heat pan. Then blitz to a paste and roll into large grape-sized balls.

Once your dough’s ready, roll it out to a medium-thin thickness and cut it into rough squares, dropping a ball of filling into the centre and bundling it up into sacchettoni.

You’ll need a little more time to make those citrus chips, so you might want to prepare them in advance (they last really well). Of course, if you have an actual dehydrator, just chuck them in there and let it do its thing. Otherwise stick your oven on low and give them a few hours, turning occasionally. Once they feel and look dry (eg. firm and no shiny bits left on the flesh), they’re probably ready. Note that they’ll become crisper as they cool.

Then just boil up those pippies, lifting them out with a slotted spoon when they’re done, and retaining that water to cook the pasta in. Remember to discard any pippies that don’t open. And you’re ready to plate up!

We grabbed a small bowl, dipped the rim in molasses, and then stamped circles to sprinkle with our citrus salt. Shake any excess off, and then start building your rockpools. Fill the margarita rims with olive oil right before serving to prevent the salt from dissolving.

It’s all a bit of delicious fun, so follow along closely, or take our ideas and do your own thing with them. Either way, buon appetito!

The Pasta

I don’t normally turn straight to the food processor for pasta unless I’m in a desperate hurry, but if you want added colour to be a feature of your dough, it will make your life much easier than kneading by hand. This is particularly true for coarser ingredients like spinach, but will also help with combining finer powders like charcoal. Or you can at least tell yourself that as you dump everything into the processor and feel guilty about not doing it by hand.

Once your dough’s combined, still give it 10 minutes of kneading by hand, if for no other reason than to inject a bit of love into the process. Also, it will help strengthen the gluten bonds. Let it rest covered and away from direct sunlight and heat for 30 minutes.

To make the filling, roast those capsicums until they start to char, making sure that you retain all of the oil and liquid that drains out of them.

In the meantime, caramelise the onions slowly with the chilli, using a bit of water here and there to help them along, and then splash in the balsamic vinegar towards the end. And look, you’ve got the food processor out… So to combine it all, throw all of your filling components unceremoniously into the processor and blitz them into a smooth paste.

Now back to the dough. As always, pass it through the pasta roller on the thickest setting a few times, folding over itself in between each pass. Step it incrementally through to a thickness of 6. Remember that throughout the rolling and cutting process, it’s best to keep the dough that you’re not working on sealed up in the airtight container that you rested it in.

For our sacchettoni, we cut big old squares of about 95-100mm. It might sound huge, but it’ll give you a nice dumpling size that’s not too fiddly to seal up. And if you want to speed things along a bit cutting those squares, hunt around for a kitchen item that fits the specs – we just used a plastic storage container! It even gave us artistically rounded corners.

Little Al show Mum how it’s done.

Roll the filling into little grape sized balls and place one into the centre of each square, then gather the edges together so that the filling forms a ball and the outer edges ruffle above it. It should look like a small money bag.

Ensure that no air is trapped inside, and that the filling doesn’t squeeze out as you apply pressure around the centre to seal.

Play around and get creative with the process. They’ll form into their own interesting and unique little shapes. Then spend a bit of time basking in your artistic glory, before transferring them to a baking paper lined tray. Refrigerate, and cook within a day of preparation.

Look at these things. I could frame that and hang it on the wall.

  • 1 green pepper, deseeded and sliced
  • 1 red pepper, deseeded and sliced
  • 1 courgette, trimmed and sliced into half moons
  • 1 aubergine, trimmed and cubed
  • 1 red onion, peeled and cut into 6 wedges
  • 1 tsp oregano
  • 2 tbsp olive oil by Sainsbury's
  • 300 g penne pasta (or any other pasta shape)
  • 2 x 390g carton Sainsbury’s chopped tomatoes with basil and oregano
  • 200 ml Greek-style yogurt
  • 50 g lighter mature cheddar by Sainsbury's, grated

Preheat the oven to 200 °C , fan 180 °C , g as 6. In a large roasting tin, toss together the peppers, courgette, aubergine, red onion, oregano and olive oil. Put in the oven and roast for 25-30 minutes, shaking the tin occasionally.

Meanwhile, put the pasta in a large saucepan and cover with salted boiling water. Bring back to the boil, then cook for 8-10 minutes until just al dente. Drain, and then mix well with the chopped tomatoes and Greek-style yogurt.

Gently toss the vegetables through the pasta and then spoon into a 20cm square ovenproof dish. Sprinkle over the cheese and then bake in the oven for 20 minutes until bubbling and the cheese is brown.

Quick And Easy Pasta Recipe With Chilli, Garlic And Prawn

Watch our video here and enjoy a light and refreshing meal that promises to quickly become a family favourite.

And don’t forget to serve with shaved Parmesan and olive oil on the top.


  • 200g of Spaghetti
  • Olive Oil
  • 2 garlic gloves
  • 1 long fresh chilli
  • 2 anchovies
  • 8 fresh prawns
  • ½ glass of dry white wine
  • Salt and pepper
  • Butter
  • Parsley
  • ½ lemon
  • Parmesan
  • Handful rocket


Cook the spaghetti in boiling water.

Put some olive oil in a pan add the garlic, chilli and anchovies cut into small pieces.

Add the prawns, the wine, salt, pepper and butter. Mix everything together.

Add the spaghetti to the mixture, the parsley, lemon and some Parmesan. Add some rocket and mix everything.

Serve with Parmesan and olive oil on the top.

Other quick and easy recipes:

Quick Prawn CurryEasy Shrimp Curry

This quick prawn curry is so easy and straightforward. You could use any fish in it to be honest, just cube it and simmer for around five minutes.

Neither prawn (shrimp) nor fish need a long cooking time. If you cook prawns for too long, they go tough.

It's even quicker than going to the takeaway :-)

If you put some rice onto boil before you start cooking your curry, then you should have them both ready at the same time.

Add some warmed nan bread, some chopped onion, cucumber and tomato salad, a minty yoghurt dressing and you've got a real feast - see the cooks notes box below for instructions. 

You will need to prepare your salad and dressing before you begin cooking the curry - it will benefit from time to marinade. 

1 tablespoon oil
1 peeled and diced onion
400 g pack peeled and cooked prawns - defrosted
2 tablespoons curry paste
400g pot thick (set) plain yoghurt
Chopped coriander to serve (optional)

Heat the oil in a pan and fry the onion for around 5 minutes until soft and golden.

Add the curry paste and yoghurt and simmer for around 5 minutes.

Add the defrosted prawns (shrimp) and simmer for 2 to 3 minutes.

Serve the curry over boiled rice with a few coriander leaves sprinkled on top.

This is so simple and you can use any type of curry paste you prefer - mild or strong.

I like madras as it gives a medium heat, but the yoghurt in the sauce cools it a little to make it less fierce.

Dice up an onion - red, white or scallions (spring onions) depending on what you like. Then dice half a cucumber and three ripe tomatoes. Sprinkle with salt and leave in the fridge for about one hour, although you could leave it longer.  There will be some liquid in the dish by now as the salt draws it away. Drain that off and add some freshly chopped coriander - cilantro - to the dish. Then it's ready to serve. 

Take some plain thick yoghurt and add some chopped fresh mint to it, leave it in the fridge for about one hour prior to serving. 

These sides can either be served with your quick prawn curry or you can serve them before the main meal with poppadoms. 

Italian Michelin star recipes

Historic architecture, beautiful landscapes and enviable weather aside, Italy has plenty to offer those seeking out some destination dining. The country boasts an impressive 387 Michelin stars in total at the last count, with 332 restaurants bearing at least one star. The chefs and their cooking styles are as varied as the myriad regional cuisines found within the country, with inspiration coming from the landscape's abundant produce as well as the reinvention of tradition.

This collection of Michelin star Italian recipes showcases dishes from top chefs around the country, enabling you to bring premium cuisine into your own kitchen. Expect innovative, accomplished dishes packed full of colour, flavour and care. While some of these are challenging recipes there are plenty of accessible dishes – Aurora Mazzucchelli's Tortelli with Parmesan and lavender is the perfect pasta starter for a dinner party, while Andrea Migliaccio's San Marzano passata with buffalo ricotta is an easy Italian recipe demonstrating the beauty of Italian produce. Looking for a gourmet dinner recipe? Gaetano Trovato's Leg and rack of goat with artichokes tastes as stunning as it looks, while three Michelin-starred chefs the Cerea Brothers offer up a playful – but complex – dessert recipe in their Mascarpone mousse with yoghurt sorbet and cherry sauce, disguising the dish as a ball of mozzarella.

Prawn and Bacon Creamy Spaghetti

When you put cream, bacon and prawns together, you can't go past these delicious flavours. I have made many pasta's that require cream from creamy pesto pasta to carbonara but this is by far the tastiest as it combines seafood flavours with delicious smoky bacon.

This will keep in the fridge for a few days and is best served with parmesan cheese. I add a little bit of tomato puree for colour to give it that pink 'seafood' look. The tomato puree also gives it a certain tang and sweetness.

If you are going to be entertaining guests, this is something that will please all pasta-lovers and it is so quick and easy to make that you will have time to down a few wines with your guests before dinner as well.

This is the sort of pasta that you would order at a restaurant and be please with it, but when you make it at home you will be delighted with the results especially when you realize how easy it is. I have also made this with marinara ingredients (such as mussels, squid, cuttlefish), but prawns and bacon are just so simple and easy to cook, not to mention that there are not many people who could say no to them!

Preparation Time : 15 minutes
Cooking Time : 15 minutes
Makes : 5 servings

300g of bacon
500g of frozen prawns
400g of cream
1 leek
2 garlic cloves
1 tablespoon of dry vegetable stock
Extra virgin olive oil
2 tablespoons of tomato puree (optional)

Ingredients of Prawn Biryani

  • 150 gm prawns
  • 2 tablespoon lemon juice
  • 1 onion
  • 2 teaspoon vegetable oil
  • 1 1/4 cup chicken stock
  • 1/2 cup frozen peas
  • 2 cup water
  • 1 1/2 teaspoon coriander powder
  • 2 teaspoon curry powder
  • 1 clove garlic
  • 1 cup brown basmati rice
  • 3 medium mushroom
  • salt as required

How to make Prawn Biryani

Step 1

Wash the prawn pieces properly with fresh water. Now, place them in a microwave proof bowl and sprinkle coriander powder, curry powder and drizzle lemon juice over them. Keep aside to marinate for sometime. Chop the onion and garlic in a bowl.

Step 2

Meanwhile, add chopped onion and garlic in a bowl with some oil. Slide them in the microwave and cook for a minute. After a while, add curry powder to in the microwave bowl and cook for a minute again. Now, place a pan over medium flame and let the chicken stock boil. Once it starts boiling, turn off the knob and pour in the same microwave proof bowl along with the washed rice. Stir well and again place the bowl in a microwave for 5 minutes.

Step 3

In the same bowl, add mushrooms along with marinated prawns mixture and cook for minimum 3 minutes in the microwave. Now, add peas to the same bowl and sprinkle some salt. Cook for 4 minutes more and your prawn biryani is now ready. Serve it with some raita and enjoy with your family.