SMOKED SHRIMP & WILD MUSHROOM FETTUCCINE

Smoked Shrimp & Wild Mushroom Fettuccine image

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.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 11

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

Steps:

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. 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.

Nutrition Facts : Calories 686 calories, Fat 43g fat (23g saturated fat), Cholesterol 192mg cholesterol, Sodium 247mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.