Ingredients
2 cups soaked mesquite wood chips10 uncooked jumbo shrimp, peeled and deveined1 package (12 ounces) fettuccine1-1/2 cups fresh broccoli florets2 large portobello mushrooms, sliced2 tablespoons olive oil3 garlic cloves, minced1/4 teaspoon salt1/2 cup white wine or chicken broth2 cups heavy whipping cream1 medium tomato, chopped
Preparation
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.
