Fettuccine With Shrimp And Portabellas

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 8 ounces uncooked fettuccine
• 5 ounces portabella mushroom caps, around 4 inches
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1 cup fat-free low-sodium chicken broth
• 1/4 cup dry wine
• 3/4 lb medium shrimp, peeled and deveined
• 1/2 cup shredded asiago cheese
• 1 tablespoon chopped chives

Recipe

• 1 cook pasta according to package directions, omitting salt and fat.
• 2 rinse under cold water and drain.
• 3 remove brown gills from underside of mushroom cap using a spoon; discard gills.
• 4 cut cap into thin slices.
• 5 cut slices in half crosswise.
• 6 heat olive oil in a large saucepan over medium-high heat.
• 7 add mushroom, onion, parsley,, salt, and garlic, saute for 4 minutes or until mushroom releases moisture, stirring frequently.
• 8 stir in broth, wine, and shrimp; bring to a boil.
• 9 add pasta and cook 4 minutes or until shrimp are done, tossing to combine.
• 10 sprinkle with cheese and chives.
• 11 prep time includes cleaning shrimp.
• 12 cook time includes cooking pasta.