Fettuccine with Shrimp and Portobellos 8 ounces uncooked fettuccine 1 (4-inch) portobello mushroom cap (about 5 ounces) 1 tablespoon olive oil 1 cup finely chopped onion 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon salt 1 garlic clove, minced 1 cup fat-free, less-sodium chicken broth 1/4 cup dry white wine 3/4 pound large shrimp, peeled and deveined 1/2 cup (2 ounces) shredded Asiago cheese 1 tablespoon chopped fresh chives
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 heat. Add mushroom, onion, parsley, salt, and garlic; sauté for 4 minutes or until mushroom releases moisture, stirring frequently. Stir in broth, wine, and shrimp; bring to a boil. Add pasta, and cook 3 minutes or until shrimp are done, tossing to combine. Sprinkle with cheese and chives. Serves 4. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
