Ingredients:
8 ounces uncooked fettuccine
5 ounces portabella mushroom caps, around 4 inches
1 tablespoon olive oil
1 cup finely chopped onions
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1 garlic cloves, minced
1 cup fat-free low-sodium chicken broth
1/4 cup dry white wine
3/4 lb medium shrimp, peeled and deveined
1/2 cup shredded asiago cheese
1 tablespoon chopped chives
Directions:
Cook pasta according to package directions, omitting salt and fat.
Rinse under cold water and 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, saute for 4 minutes or until mushroom releases moisture, stirring frequently.
Stir in broth, wine, and shrimp; bring to a boil.
Add pasta and cook 4 minutes or until shrimp are done, tossing to combine.
Sprinkle with cheese and chives.
Prep time includes cleaning shrimp.
Cook time includes cooking pasta.
Servings: 4
Time preparation: 30 min.
Time total: 47 min.