Fettuccine with Shrimp and Portobellos

Fettuccine with Shrimp and Portobellos
Photo by Randy Mayor


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

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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