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
You'll also love
- Christmas Cherry Pie 4.3/5 (14 Votes)
- Baked Buffalo Cauliflower Dip 4.4/5 (13 Votes)
- Skinny Tuna Salad 4.4/5 (13 Votes)
- Gouda Bacon Macaroni and Cheese 4.3/5 (14 Votes)
- Spicy Macaroni Salad 4.4/5 (13 Votes)
- Baked Breaded Shrimp 3.9/5 (139 Votes)
- Malaysian Style Kam Heong Crab 4.2/5 (48 Votes)
- Slow Cooker Shrimp-and-Sausage... 4/5 (4 Votes)
Review this recipe