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.
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