Fettuccine with Herbed Shrimp

This recipe could easily be used with chicken as well. Start to finish in 25 minutes.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 12  ounces  peeled deveined shrimp, fresh or frozen
• 6  ounces  packaged dried fettuccine or 6  ounces spinach fettuccine
• 2  cups  sliced fresh mushrooms
• 1  large onion, chopped (1 cup)
• 2  cloves garlic, minced
• 1  tablespoon olive oil or 1  tablespoon  cooking oil
• 1⁄4 cup dry white wine
• 1  tablespoon instant chicken bouillon granules
• 1  tablespoon  snipped fresh basil or 1  teaspoon dried basil, crushed
• 1 1⁄2 teaspoons  snipped fresh oregano or 1⁄2 teaspoon dried oregano, crushed
• 1  teaspoon cornstarch
• 1⁄8 teaspoon pepper
• 2  medium tomatoes, peeled,seeded,and chopped
• 1⁄4 cup  grated parmesan cheese
• 1⁄4 cup  snipped parsley

Directions

1. Thaw shrimp, if frozen.
2. Cut shrimp in half lengthwise, set aside.
3. Cook pasta according to package directions.
4. Drain; keep warm.
5. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown.
6. In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch, and pepper.
7. Add to saucepan.
8. Cook and stir until thickened and bubbly.
9. Add shrimp to wine mixture.
10. Cover and simmer about 2 minutes or until shrimp turn opaque.
11. Stir in tomatoes; heat through.
12. Spoon the shrimp mixture over pasta.
13. Sprinkle with Parmesan cheese and parsley.
14. Toss to mix.
15. Makes 4 main-dish servings.