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.
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)
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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
- 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.
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