Smoked Shrimp & Wild Mushroom Fettuccine

• 2 cups soaked mesquite wood chips
• 10 uncooked jumbo shrimp, peeled and deveined
• 1 package (12 ounces) fettuccine
• 1-1/2 cups fresh broccoli florets
• 2 large portobello mushrooms, sliced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• 1/2 cup white wine or chicken broth
• 2 cups heavy whipping cream
• 1 medium tomato, chopped

1. Add wood chips to grill according to manufacturer's directions.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
3. Meanwhile, cook fettuccine according to package directions. In a large skillet, saute broccoli and mushrooms in oil until tender. Add garlic and salt; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened.
4. Drain fettuccine. Add to sauce mixture with shrimp. Cook and stir until heated through; gently stir in tomato.

wood chips, jumbo shrimp, fettuccine, fresh broccoli florets, portobello mushrooms, olive oil, garlic, salt, white wine, heavy whipping cream, tomato

Taken from www.tasteofhome.com/recipes/smoked-shrimp-wild-mushroom-fettuccine/ (may not work)