Fettuccine with Shrimp and Portobellos

Fettuccine with Shrimp and Portobellos
Photo by Randy Mayor

Ingredients

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

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

Comments


Best Wine Deals

  • $34.99
    17% off
    Château de Pressac St-Emilion Grand Cru Vin Rouge Vin Tranquille France Bordeaux Jean-François et Dominique Quenin Saint-Emilion Grand Cru
    Château de Pressac St-Emilion Grand Cru Vin Rouge Vin Tranquille France Bordeaux Jean-François et Dominique Quenin Saint-Emilion Grand Cru 2005
  • $15.39
    21% off
    Brooks Winery Riesling Ara
    Brooks Winery Riesling Ara 2010
See More Deals





Snooth Media Network