Fettuccine with Shrimp and Portobellos

Fettuccine with Shrimp and Portobellos
Photo by Randy Mayor


  • 1 tablespoon olive oil
  • 1 (4-inch) portobello mushroom cap (about 5 ounces)
  • ½ cup (2 ounces) shredded Asiago cheese
  • 1 cup finely chopped onion
  • ¼ teaspoon salt
  • ¼ cup dry white wine
  • 8 ounces uncooked fettuccine
  • + 5 more ingredients
    • 1 tablespoon chopped fresh chives
    • ¼ cup chopped fresh flat-leaf parsley
    • ¾ pound large shrimp, peeled and deveined
    • 1 garlic clove, minced
    • 1 cup fat-free, less-sodium chicken broth

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 h...

View full recipe at My Recipes


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