Print Options

Back to Smoked Shrimp & Wild Mushroom Fettuccine >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Smoked Shrimp & Wild Mushroom Fettuccine

We smoke these prawns in-house, but a grill works just as well. The broccoli and tomatoes add color to the flavorful prawns and mushrooms.

5 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

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

Directions

Add wood chips to grill according to manufacturer’s directions.
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.
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.

2 of 2

Smoked Shrimp & Wild Mushroom Fettuccine (continued)

Directions (continued)

Reduce heat; simmer, uncovered, for 10-12 minutes or until
thickened.
Drain fettuccine. Add to sauce mixture with shrimp. Cook and stir
until heated through; gently stir in tomato. Yield: 5 servings.

Nutrition Facts: 1-1/2 cups equals 686 calories, 43 g fat (23 g saturated fat), 192 mg cholesterol, 247 mg sodium, 55 g carbohydrate, 4 g fiber, 21 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.