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

1. Thaw shrimp if frozen.
2. Halve shrimp lengthwise.
3. Cook mushrooms, onion, and garlic in oil in large saucepan until onion is tender.
4. Combine wine, bouillon granules, basil, oregano, cornstarch, and 1/8 teaspoon pepper.
5. Add to saucepan.
6. Cook and stir until bubbly.
7. Add shrimp to wine mixture.
8. Cover and simmer about 2 minutes.
9. Stir in tomatoes and heat through.
10. 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)