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Smoked Shrimp & Wild Mushroom Fettuccine

 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.
Nutritional 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.