Fettuccine with Shrimp and Portobellos

Fettuccine with Shrimp and Portobellos Recipe
Randy Mayor; Katie Stoddard
Serve this entrée in a bowl with toasted bread to soak up the flavorful broth.


4 servings (serving size: 1 3/4 cups shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives)

Recipe from

Cooking Light

Nutritional Information

Calories 384
Caloriesfromfat 21 %
Fat 9.1 g
Satfat 3.3 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 23.8 g
Carbohydrate 48.9 g
Fiber 2.8 g
Cholesterol 114 mg
Iron 4.5 mg
Sodium 540 mg
Calcium 156 mg


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


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.

Joan Nathan,

Cooking Light

April 2004
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