Fettuccine with Shrimp and Portobellos

Very good recipe with a few minor tweaks. I added some lemon zest, a bit of cayanne pepper and cornstarch to thicken the sauce a bit.

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.