Fitness Tip - Recipe # 2: Fettuccine with Shrimp and Portobellos - 5/21/2008
By George Hillinger
BS Kinesiology
ACE Certified Clinical Exercise Specialist
ACE Certified Personal Trainer
Category
Pasta Seafood Dish.
Here is a good pasta and seafood dish from cooking light. I'd say prep time is 15 minutes and total time is 30 minutes. Level of difficulty is a 4 out of 10. Enjoy!
Ingredients
8 ounces uncooked fettuccine
1 (4-inch) portobello mushroom cap (about 5 ounces)
1 tablespoon olive oil
1 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
3/4 pound large shrimp, peeled and deveined
1/2 cup (2 ounces) shredded Asiago cheese
1 tablespoon chopped fresh chives
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
Remove brown gills from underside of mushroom cap using a spoon; discard gills. Cut cap into thin slices. Cut slices in half crosswise.
Heat olive oil in a large saucepan over medium-high heat. Add mushroom, onion, parsley, salt, and garlic; sauté for 4 minutes or until mushroom releases moisture, stirring frequently. Stir in broth, wine, and shrimp; bring to a boil. Add pasta, and cook 3 minutes or until shrimp are done, tossing to combine. Sprinkle with cheese and chives.
Yield
4 servings (serving size: 1 3/4 cups shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives)
Nutritional Information
CALORIES 384(21% from fat); FAT 9.1g (sat 3.3g,mono 2.7g,poly 0.9g); PROTEIN 23.8g; CHOLESTEROL 114mg; CALCIUM 156mg; SODIUM 540mg; FIBER 2.8g; IRON 4.5mg; CARBOHYDRATE 48.9g
Joan Nathan , Cooking Light, APRIL 2004
Pasta Seafood Dish.
Here is a good pasta and seafood dish from cooking light. I'd say prep time is 15 minutes and total time is 30 minutes. Level of difficulty is a 4 out of 10. Enjoy!
Ingredients
8 ounces uncooked fettuccine
1 (4-inch) portobello mushroom cap (about 5 ounces)
1 tablespoon olive oil
1 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
3/4 pound large shrimp, peeled and deveined
1/2 cup (2 ounces) shredded Asiago cheese
1 tablespoon chopped fresh chives
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
Remove brown gills from underside of mushroom cap using a spoon; discard gills. Cut cap into thin slices. Cut slices in half crosswise.
Heat olive oil in a large saucepan over medium-high heat. Add mushroom, onion, parsley, salt, and garlic; sauté for 4 minutes or until mushroom releases moisture, stirring frequently. Stir in broth, wine, and shrimp; bring to a boil. Add pasta, and cook 3 minutes or until shrimp are done, tossing to combine. Sprinkle with cheese and chives.
Yield
4 servings (serving size: 1 3/4 cups shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives)
Nutritional Information
CALORIES 384(21% from fat); FAT 9.1g (sat 3.3g,mono 2.7g,poly 0.9g); PROTEIN 23.8g; CHOLESTEROL 114mg; CALCIUM 156mg; SODIUM 540mg; FIBER 2.8g; IRON 4.5mg; CARBOHYDRATE 48.9g
Joan Nathan , Cooking Light, APRIL 2004
*Consult your physician before starting any exercise or nutrition program. If you have a question about fitness, email me at george@2fitnessconnection.com and I may write about your question in the next tip of the month!