Fettuccine With Shrimp
- 12 ounces large shrimp, peeled and deveined
- 2 cups mushrooms, sliced
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 14 cup dry white wine
- 1 tablespoon instant chicken bouillon granules
- 1 tablespoon fresh basil leaf
- 1 12 teaspoons fresh oregano, snipped
- 1 teaspoon cornstarch
- 2 medium tomatoes, chopped
- 14 cup parmesan cheese
- 14 cup parsley, snipped
- 6 ounces fettuccine pasta, cooked
- Thaw shrimp if frozen.
- Halve shrimp lengthwise.
- Cook mushrooms, onion, and garlic in oil in large saucepan until onion is tender.
- Combine wine, bouillon granules, basil, oregano, cornstarch, and 1/8 teaspoon pepper.
- Add to saucepan.
- Cook and stir until bubbly.
- Add shrimp to wine mixture.
- Cover and simmer about 2 minutes.
- Stir in tomatoes and heat through.
- Add shrimp mixture, cheese and parsley to hot fettucine; toss to coat pasta.
shrimp, mushrooms, onion, garlic, extra virgin olive oil, white wine, instant chicken, fresh basil leaf, fresh oregano, cornstarch, tomatoes, parmesan cheese, parsley, pasta
Taken from www.food.com/recipe/fettuccine-with-shrimp-359160 (may not work)