Fettuccine with Shrimp and Portobellos

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 21%
  • Fat: 9.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.8g
  • Carbohydrate: 48.9g
  • Fiber: 2.8g
  • Cholesterol: 114mg
  • Iron: 4.5mg
  • Sodium: 540mg
  • Calcium: 156mg

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

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
  2. Remove brown gills from underside of mushroom cap using a spoon; discard gills. Cut cap into thin slices. Cut slices in half crosswise.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fettuccine with Shrimp and Portobellos Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy