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Speedy Fettuccine

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Speedy Fettuccine

• Arugula salad: Combine 1 tablespoon fresh lemon juice, 2 teaspoons extravirgin olive oil, 1/4 teaspoon kosher salt, 1/8 teaspoon cracked black pepper, and 1 minced garlic clove. Place 11/2 cups arugula on each of 4 salad plates. Drizzle dressing evenly over salads. Shave 1 ounce fresh Parmesan cheese; divide evenly among salads.

• Garlic bread

GAME PLAN

1. While water boils:
•Peel and devein shrimp
•Clean and slice mushroom
•Chop onion and garlic

2. While pasta cooks:
•Cook mushroom mixture
•Prepare salad
•Shred cheese


QUICK TIP: Mince the garlic for the pasta and salad at the same time.

Fettuccine with Shrimp and Portobellos

Serve this entrée in a bowl with toasted bread to soak up the flavorful broth.

Fettuccine with Shrimp and Portobellos Photo by: Randy Mayor; Katie Stoddard

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 (4-inch) portobello mushroom cap (about 5 ounces)
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup dry white wine
  • 3/4 pound large shrimp, peeled and deveined
  • 1/2 cup (2 ounces) shredded Asiago cheese
  • 1 tablespoon chopped fresh chives

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.

Remove brown gills from underside of mushroom cap using a spoon; discard gills. Cut cap into thin slices. Cut slices in half crosswise.

Heat olive oil in a large saucepan over medium-high heat. Add mushroom, onion, parsley, salt, and garlic; sauté for 4 minutes or until mushroom releases moisture, stirring frequently. Stir in broth, wine, and shrimp; bring to a boil. Add pasta, and cook 3 minutes or until shrimp are done, tossing to combine. Sprinkle with cheese and chives.

Cooking Light APRIL 2004

Formal Menu Top Speedy Fettuccine

Fettuccine with Shrimp and Portobellos

Cooking Light

Formal Menu Bottom

Shopping List for Speedy Fettuccine

An inspired pasta dinner ready in less than 30 minutes. (Serves 4)

• Arugula salad: Combine 1 tablespoon fresh lemon juice, 2 teaspoons extravirgin olive oil, 1/4 teaspoon kosher salt, 1/8 teaspoon cracked black pepper, and 1 minced garlic clove. Place 11/2 cups arugula on each of 4 salad plates. Drizzle dressing evenly over salads. Shave 1 ounce fresh Parmesan cheese; divide evenly among salads.

• Garlic bread

GAME PLAN

1. While water boils:
•Peel and devein shrimp
•Clean and slice mushroom
•Chop onion and garlic

2. While pasta cooks:
•Cook mushroom mixture
•Prepare salad
•Shred cheese


QUICK TIP: Mince the garlic for the pasta and salad at the same time.

Shopping List:

Canned

  • 8 ounces uncooked fettuccine

Produce

  • 1 (4-inch) portobello mushroom cap (about 5 ounces)
  • 1 cup finely chopped onion
  • 1/4 cup chopped fresh flat-leaf parsley

Spices

  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Recipe List

Fettuccine with Shrimp and Portobellos

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Speedy Fettuccine
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