4 servings (serving size: 1 3/4 cups shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives)
Randy Mayor; Katie Stoddard
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
How to Make It
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.
This was a good recipe, would have given it a 3.5. The flavors just didn't quite measure up to some of the other cl pasta recipes I've made. I used whole wheat pasta and thickened "broth" with a little constarch to make more of a sauce. Served with recommended salad but used green leaf lettuce instead of arugula.
wannadanc - the reason to remove the gills is because they will often turn a dish a very unappealing gray color. I gave it three stars only based on these modifications. First, save the shells from the shrimp and steep them in simmering broth while you prepare the rest of the recipe. Saute the mushrooms separately until they are well browned. Remove the mushrooms and in the same pan saute just the onion and salt for 3-4 minutes and then add the garlic and 1/2 the parsley for another minute. Then add the wine and let reduce for 1-2 minutes before adding the strained broth, mushrooms and shrimp. Don't skip the salted water for the pasta and don't rinse it after it drains, add it during the last minute of cooking of the shrimp along with the rest of the parsley. Finish with a squirt of lemon juice or sherry vinegar before adding the cheese and chives.
To change the dish - no soup, insert sour cream.
First of all - why remove the gills from the portobello? I would NEVER do that. There is lots of flavor in that. Secondly - pan fry shrimp with garlic in butter. as well as other seasonings. When pasta is done, and shrimp are pink - they go in the same container - with sour cream and dill weed added.
I made as directed except added more broth. It was good but agree it was a bit bland. I will add red pepper flakes to my plate next time as my family doesn't like the heat. My 8 yr old son liked it and he can be picky at times. I will make this again. It was a nice change from meat and potatoes! Might try it with cream as suggested.
This recipe was a waste of perfectly good shrimp. The only flavor I tasted in it was garlic; even using lots of extra mushrooms didn't help. I was disappointed because it looked like a light, simple, and tasty dish but even my boyfriend--who, believe me, eats EVERYTHING--didn't like it. For us it will need major retooling as written (I wish I had tried spinach!).
This was good, however, I found the sauce to be a bit thin. I substituted the fettucine for spaghetti (it's what I had) so perhaps the thicker noodle would do better in the thin sauce. I would make this again.
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