Fettuccine With Shrimp
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 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
- 1⁄4 cup dry white wine
- 1 tablespoon instant chicken bouillon granules
- 1 tablespoon fresh basil leaf
- 1 1⁄2 teaspoons fresh oregano, snipped
- 1 teaspoon cornstarch
- 2 medium tomatoes, chopped
- 1⁄4 cup parmesan cheese
- 1⁄4 cup parsley, snipped
- 6 ounces fettuccine pasta, cooked
Directions
- 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.
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