Fettuccine With Shrimp

• Vegetable oil cooking spray
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh basil
• 1 teaspoon instant chicken bouillon, crumbled
• 1 teaspoon cornstarch
• 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
• 2 medium tomatoes, seeded and chopped
• 1 pound large shrimp, shelled and deveined
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup grated reduced-fat Parmesan
• 8 ounces whole grain fettuccine, cooked

1. Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.

vegetable oil cooking spray, olive oil, mushrooms, onion, garlic, white wine, fresh basil, chicken bouillon, cornstarch, fresh oregano, tomatoes, shrimp, parsley, parmesan, grain fettuccine

Taken from www.epicurious.com/recipes/food/views/fettuccine-with-shrimp-238025 (may not work)