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
Makes 6 servings
|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|
|1/2||teaspoon dried rosemary|
|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|
- 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.
|Serving Size:||1-1/3 cups|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||26 %|
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