Ingredients
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12 ounces peeled deveined shrimp, fresh or frozen
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6 ounces packaged dried fettuccine or 6 ounces spinach fettuccine
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2 cups sliced fresh mushrooms
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1 large onion, chopped (1 cup)
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2 cloves garlic, minced
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1 tablespoon olive oil or 1 tablespoon cooking oil
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1/4 cup dry white wine
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1 tablespoon instant chicken bouillon granules
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1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
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1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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1 teaspoon cornstarch
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1/8 teaspoon pepper
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2 medium tomatoes, peeled,seeded,and chopped
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1/4 cup grated parmesan cheese
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1/4 cup snipped parsley
Instructions
- Thaw shrimp, if frozen.
- Cut shrimp in half lengthwise, set aside.
- Cook pasta according to package directions.
- Drain; keep warm.
- Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown.
- In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch, and pepper.
- Add to saucepan.
- Cook and stir until thickened and bubbly.
- Add shrimp to wine mixture.
- Cover and simmer about 2 minutes or until shrimp turn opaque.
- Stir in tomatoes; heat through.
- Spoon the shrimp mixture over pasta.
- Sprinkle with Parmesan cheese and parsley.
- Toss to mix.
- Makes 4 main-dish servings.