Fettuccine with Shrimp and Portobellos
From rapunzel 16 years agoIngredients
- 8 ounces uncooked fettuccine shopping list
- 1 (4-inch) portobello mushroom cap (about 5 ounces) shopping list
- 1 tablespoon olive oil shopping list
- 1 cup finely chopped onion shopping list
- 1/4 cup chopped fresh flat-leaf parsley shopping list
- 1/4 teaspoon salt shopping list
- 1 garlic clove, minced shopping list
- 1 cup fat-free, less-sodium chicken broth shopping list
- 1/4 cup dry white wine shopping list
- 3/4 pound large shrimp, peeled and deveined shopping list
- 1/2 cup (2 ounces) shredded asiago cheese shopping list
- 1 tablespoon chopped fresh chives shopping list
How to make it
- 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.
- Yield: 4 servings (serving size: 1 3/4 cups shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives)
People Who Like This Dish 5
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