Fettuccine with Shrimp and Portobellos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this entrée in a bowl with toasted bread to soak up the flavorful broth. Ingredients:
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 |
Directions:
1. Cook pasta according 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 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.
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