I know, I know it's been a little while since my last post from the Gooseberry Patch's Ready, Set, Eat! cookbook as part of the "In the Kitchen" series with the fine farm ladies at the Real Farmwives of America, but that doesn't mean I haven't been cooking! I've got 5 more great recipes to share with you from this fun cookbook. And don't forget after my 10th recipe, I will be giving away a second copy of Ready, Set, Eat! to one lucky reader! So without further ado ... check out this yummy recipe for Shrimp and Mushroom Fettuccine!
Shrimp and Mushroom Fettuccine
1 tablespoon olive oil
1 portabella mushroom, sliced
1 cup onion, chopped
1/4 cup Italian parsley
1/4 teaspoon salt
1 clove garlic, minced
1 1/4 cup chicken broth
1 lb. uncooked large shrimp, peeled and deveined
8 oz. fettuccine, cooked
1/2 grated Parmesan cheese
1 tablespooon fresh chives, chopped
Heat oil in large saucepan. Add mushroom, onion, parsley, salt and garlic. Saute for 4 minutes or until mushroom releases moisture, stirring frequently.
Stir in broth and shrimp, bring to a boil.
Add fettuccine, cook for 3 minutes or until shrimp is pink, tossing to combine. Sprinkle with cheese & chives. Serves 4.