Fettuccine With Shrimp and Portabellas: A Delightful Dish for Any Occasion
This Fettuccine with Shrimp and Portabellas recipe, generously shared by my dear friend Karen, is a delightful choice for lunch or a light snack, combining tender pasta with succulent shrimp and the earthy richness of portabella mushrooms. Paired with garlic bread and a glass of your favorite white wine, it becomes a luxurious yet easy-to-make meal that will impress anyone at your table. Whether you are looking to treat yourself or entertain guests, this dish is bound to please.
Cooking and Preparation Times
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 minutes | 17 minutes | 47 minutes |
Recipe Category
Lunch/Snacks
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 357.4 |
| Total Fat | 7.3 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 155.3 mg |
| Sodium | 665.8 mg |
| Total Carbohydrates | 48.1 g |
| Dietary Fiber | 3.2 g |
| Sugars | 3.9 g |
| Protein | 22.3 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 8 oz | Fettuccine |
| 5 | Portabella mushroom caps |
| 1 tbsp | Olive oil |
| 1 | Onion (chopped) |
| 1/4 cup | Fresh parsley (chopped) |
| 1/4 tsp | Salt |
| 1 | Garlic clove (minced) |
| 1 cup | Dry white wine |
| 1 lb | Medium shrimp (peeled and deveined) |
| 1/4 cup | Asiago cheese (grated) |
| 1/4 cup | Chives (chopped) |
Instructions
-
Prepare the Fettuccine: Begin by cooking the fettuccine according to the package instructions. In this step, it’s important to omit any additional salt or fat during the cooking process to keep the dish lighter.
-
Rinse and Drain: Once the pasta is cooked to al dente perfection, promptly rinse it under cold water to halt the cooking process and drain well. This step helps prevent the pasta from becoming overly sticky.
-
Prepare the Mushrooms: Take the portabella mushroom caps and carefully remove the brown gills from their underside using a spoon; this will enhance the dish’s presentation and texture. Afterward, slice the mushroom caps thinly, then cut these slices in half crosswise to create bite-sized pieces.
-
Sauté Vegetables: In a large saucepan, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add the sliced mushrooms, chopped onion, fresh parsley, salt, and minced garlic. Sauté the mixture for approximately 4 minutes, or until the mushrooms release their moisture and begin to caramelize, stirring frequently to ensure even cooking.
-
Add Liquids and Shrimp: Stir in the broth and dry white wine, bringing the mixture to a gentle boil. Once boiling, add the prepared shrimp to the pan. Allow the shrimp to cook for about 4 minutes or until they turn pink and opaque, tossing everything gently to combine and ensure the shrimp are thoroughly cooked.
-
Combine with Pasta: Now it’s time to incorporate the fettuccine. Add the drained pasta to the saucepan and toss everything together to ensure that the pasta is well-coated with the flavorful sauce, mushroom, and shrimp mixture. Cook for an additional 2 minutes to allow the pasta to absorb some of the delicious flavors.
-
Final Touches: Just before serving, sprinkle the dish generously with grated Asiago cheese and freshly chopped chives. The cheese will melt slightly from the heat of the pasta, adding a rich creaminess that beautifully complements the other ingredients.
-
Serve and Enjoy: Your Fettuccine with Shrimp and Portabellas is now ready to be served! Plate the pasta while it’s hot, and for a truly delightful experience, pair it with some garlic bread and a refreshing glass of white wine.
Serving Suggestions
This dish serves approximately 4 people, making it ideal for a cozy lunch with family or an intimate gathering with friends. Its elegant presentation and delectable flavors will surely impress your guests, creating a memorable dining experience. Enjoy this delightful fettuccine dish with the company of loved ones, as it’s not only a meal but an invitation to savor every moment together.
As you indulge in this culinary delight, remember the joy of sharing recipes and meals with those you care about, just as Karen did when she shared this one with me. Bon appétit!
