Fettuccine with Shrimp and Portobellos

Fettuccine with Shrimp and Portobellos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces uncooked fettuccini pasta

  • 1

    4-inch Portobello mushroom cap (about 5 ounces)

  • 1

    tablespoon olive oil

  • 1

    cup finely chopped onions

  • ¼

    cup chopped fresh flat-leaf parsley

  • ¼

    teaspoon salt

  • 1

    garlic clove, minced

  • 1

    cup fat-free, less-sodium chicken broth

  • ¼

    cup dry white wine

  • ¾

    pound large shrimp, peeled and deveined

  • ½

    cup (2 ounces) shredded asiago cheese

  • 1

    tablespoon chopped fresh chives

Directions

1. Cook pasta accoding 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 meduim-high heat. Add mushroom, onion, parsley, salt, and garlic, saute 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. Yield: 4 servings (serving size:1 3/4 cus shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives). Calories 384 Fat 9.1 g


Nutrition

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