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.

Yield:

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

Recipe from

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

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.

Note:

Joan Nathan,

April 2004
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