Herbed Shrimp and Mushrooms with Fettuccine
the Editors of Publications International, Ltd.

Herbed Shrimp and Mushrooms with Fettuccine
Cook Time 10 minutes
Prep Time 20 minutes
Yield
Makes 6 servings
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
- Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
- 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.
- 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.
- 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 |
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