Chef 101 Humpday Recipe: Fettucine with Shrimp and Portobellos

Photo credit: Randy Mayor; Katie Stoddard

Right off the bat, I have to come clean, I didn’t even consider using Portobellos.  I was cooking for my family, and even though this recipe, ultimately, didn’t past their test, I tried to please them.

It had everything else they required: cheese, pasta, shrimp…was a recipe from a Cooking Light article just too much after months and months of recipes stuffed to the gills with butter and heavy cream?


Other issues with the recipe?  Well…cooking pasta and setting aside to get gluey is not an option, so I cooked it all at once.  I have no idea what “flat-leaf” parsley is.  I decided one glove of garlic was not enough, I was right, and used three.  I had to add quite a bit of salt to bring out the flavors.  And it needed more cheese, but by the time I got thought about getting out the grater my family had already filled up on bread and butter.

So, will I make it again?  Sure with my other family in Utah, where my sister-wives will appreciate it:

Fettucine with Shrimp and Portobellos

Serve this entrée in a bowl with toasted bread to soak up the flavorful broth. Yield:  4 servings (serving size: 1 3/4 cups shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives)

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.
Removebrown gills from underside of mushroom cap using a spoon; discardgills. Cut cap into thin slices. Cut slices in half crosswise.
Heatolive oil in a large saucepan over medium-high heat. Add mushroom,onion, parsley, salt, and garlic; sauté for 4 minutes or until mushroomreleases moisture, stirring frequently. Stir in broth, wine, andshrimp; bring to a boil. Add pasta, and cook 3 minutes or until shrimpare done, tossing to combine. Sprinkle with cheese and chives.

CALORIES 384 (21% from fat); FAT 9.1g (sat3.3g,mono 2.7g,poly 0.9g); IRON 4.5mg; CHOLESTEROL 114mg; CALCIUM156mg; CARBOHYDRATE 48.9g; SODIUM 540mg; PROTEIN 23.8g; FIBER 2.8g
Cooking Light, April 2004