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Fettucine with Herbed Shrimp




Source of Recipe


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List of Ingredients




12 oz Shrimp, peeled & deveined
6 oz Fettucine
2 C sliced fresh Mushrooms
1 large Onion, chopped (1 C)
2 cloves Garlic, minced
1 T Olive Oil
1/4 C dry white Wine
1 T instant Chicken Bouillon granules
1 T snipped fresh Basil or 1 teaspoon dried
1 1/2 t snipped fresh Oregano or 1/2 t dried
1 t Cornstarch
1/8 t Pepper
2 medium Tomatoes, peeled, seeded, chopped
1/4 C grated Parmesan Cheese
1/4 C snipped Parsley



Recipe



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.