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Randy Mayor; Katie Stoddard Photo by: Randy Mayor; Katie Stoddard

Fettuccine with Shrimp and Portobellos

Serve this entrée in a bowl with toasted bread to soak up the flavorful broth.

Cooking Light APRIL 2004

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


  • 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.

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

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Fettuccine with Shrimp and Portobellos recipe