>Spaghetti with Shrimp and Portobellos

>Back to pasta. Back to cooking light. Although I am a very conscientious vegetarian and I try to make sure I get enough protein by eating eggs and beans and what not, every once in a while I like to “treat” myself to a nice pescatarian meal. Therefore, we have a couple of those coming up.


1/2 package of Spaghetti (8 ounces)
2 Portobello mushroom cap
1 cup chopped onion
1/4 cup parsley
1/4 teaspoon salt
1 garlic clove, minced
1 cup, vegetable broth
1/4 cup dry white wine
3/4 pound large shrimp
1/2 cup shredded Asiago cheese


1) Cook pasta according to package directions (minus the salt) and drain
2) Remove the brown gills from the underside of the Portobellos using a spoon and discard the gills.
3) Slice the Portobellos longwise into thin slivers
4) Heat olive oil in a large pan over medium-high heat.
5) Add mushroom, onion, parsley, salt and garlic and saute the mushrooms until they release their moisture…they will squeak in the bottom of the pan!
6) Stir in broth, wine, and shrimp and bring to a boil.
7) Add pasta and cook 3 minutes or until shrimp are done.
8) Toss to combine and sprinkle with Asiago cheese.
9) Share and Enjoy!

I really like the Asiago punch and the flavors of this dish are really simple and clean and tasty. I used Spaghetti but I believe you could use Fetuccini or some other long noodle and have an equally delicious experience.

Made: 01/31/11
“Posted”: 01/31/11
Posted: 06/02/11


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s