Creamy Lemon Basil Shrimp Fettucine
1 lb of cooked Fettucine Pasta, at room temperature
2 cups of cooked, shelled shrimp
1 cup of plain yogurt
1 cup of mayonnaise
1 cup of chopped parsley
20 basil leaves, chopped
juice of one lemon
1/2 teaspoon of capers, finely chopped
salt to taste
In a blender, add all the ingredients except for the pasta. Blend until the mixture is smooth and well mixed.
Place the pasta in a medium mixing bowl. Add the lemon-basil mixture to the bowl and stir into the pasta. Mix well. Transfer the pasta to a serving bowl. Cover the bowl and chill in the refrigerator until it is ready to be served.