Herbed Shrimp and Mushrooms with Fettuccine

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Browse the article Herbed Shrimp and Mushrooms with Fettuccine

Herbed Shrimp and Mushrooms with Fettuccine Photo
Herbed Shrimp and Mushrooms with Fettuccine
Cook Time: 10 minutes
Prep Time: 20 minutes
Yield: Makes 6 servings
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Ingredients:
6
ounces uncooked spinach fettuccine

4
teaspoons olive oil

2
cups sliced mushrooms

1/2
cup chopped onion

1
to 2 cloves garlic, minced

1/3
cup fat-free reduced-sodium chicken broth

1/3
cup fat-free reduced-sodium chicken broth or dry white wine

2
teaspoons cornstarch

1/2
teaspoon dried rosemary

1/4
teaspoon salt

1/4
teaspoon black pepper

1
pound fresh or frozen uncooked peeled and deveined large shrimp, thawed

1
large tomato, seeded and chopped

1/4
cup slivered fresh basil leaves

1/4
cup finely shredded Asiago or Parmesan cheese



Preparation:
1.
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2.
Heat oil in large skillet over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 5 minutes or until onion is tender.

3.
Combine broth, wine, cornstarch, rosemary, salt and pepper in small bowl; stir until smooth. Add to mushroom mixture. Bring to a boil, stirring constantly. Add shrimp; return to a boil. Reduce heat; simmer, covered, 1 to 3 minutes or just until shrimp turn opaque. Stir in tomato and basil.

4.
Toss shrimp mixture with pasta. Sprinkle with cheese.



Nutritional Information:
Serving Size: 1-1/3 cups
Fiber 2 g
Carbohydrate 21 g
Cholesterol 119 mg
Saturated Fat 2 g
Total Fat 7 g
Calories from Fat 26 %
Calories 225
Protein 21 g
Sodium 365 mg
Dietary Exchange:
Meat 2-1/2
Vegetable 1
Starch 1
Fat 1


This recipe appears in: Shellfish