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Fettuccine With Sharimp & Gorgonzola

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  Spinach fettuccine/Regular fettuccine 12 Ounce (340 Gram)
  Butter/Margarine 2 Teaspoon
  Mushrooms 12 Ounce, sliced (540 Gram)
  Half and half 180 Milliliter (3/4 Cup)
  Gorgonzola cheese 3 Ounce, crumbled (85 Gram, About 2/3 Cup)
  Fat free, low sodium chicken broth 180 Milliliter (3/4 Cup)
  Small cooked shrimp 8 Ounce (230 Gram)
  Minced parsley 2 Tablespoon

1. Bring 12 cups (2.8 liters) water to a boil in a 5- to 6-quart (5- to 6-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain well and keep warm
2. Melt butter in a wide nonstick frying pan over medium-high heat. Add mushrooms and cook, stirring often, until browned (about 8 minutes). Add half-and-half, cheese, and broth. Reduce heat to medium and cook, stirring, until cheese is melted (about 2 minutes); do not boil.
3. Add shrimp and pasta quickly. Lift with 2 forks until most of the liquid is absorbed. Transfer to a platter. Sprinkle with parsley

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