Fettuccine With Shrimp and Portabellas

• 8 ounces uncooked fettuccine
• 5 ounces portabella mushroom caps, around 4 inches
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 14 cup chopped fresh parsley
• 14 teaspoon salt
• 1 garlic clove, minced
• 1 cup fat-free low-sodium chicken broth
• 14 cup dry white wine
• 34 lb medium shrimp, peeled and deveined
• 12 cup shredded asiago cheese
• 1 tablespoon chopped chives

1. Cook pasta according to package directions, omitting salt and fat.
2. Rinse under cold water and drain.
3. Remove brown gills from underside of mushroom cap using a spoon; discard gills.
4. Cut cap into thin slices.
5. Cut slices in half crosswise.
6. Heat olive oil in a large saucepan over medium-high heat.
7. Add mushroom, onion, parsley,, salt, and garlic, saute for 4 minutes or until mushroom releases moisture, stirring frequently.
8. Stir in broth, wine, and shrimp; bring to a boil.
9. Add pasta and cook 4 minutes or until shrimp are done, tossing to combine.
10. Sprinkle with cheese and chives.
11. Prep time includes cleaning shrimp.
12. Cook time includes cooking pasta.

fettuccine, portabella mushroom, olive oil, onion, parsley, salt, garlic, chicken broth, white wine, shrimp, asiago cheese, chives

Taken from www.food.com/recipe/fettuccine-with-shrimp-and-portabellas-91549 (may not work)