Fettuccine with Shrimp and Portobellos

By jads8627

Ingredients

• 8 ounces uncooked fettuccini pasta
• 1 4-inch Portobello mushroom cap (about 5 ounces)
• 1 tablespoon olive oil
• 1 cup finely chopped onions
• 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

Details

Adapted from myrecipes.com

Preparation

Step 1

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