| | Fettuccine with Herbed Shrimp A white wine and herb sauce dresses the shrimp and pasta in this elegant entree. 12 ounces of fresh or frozen, peeled, deveined shrimp
6 ounces of packaged dried plain and/or spinach fettuccine
2 cups of sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon of olive oil
1/4 cup of dry white wine
1 tablespoon of instant chicken bouillon granules
1 tablespoon of snipped fresh basil or 1 teaspoon of dried basil, crushed
1 1/2 teaspoons of snipped fresh oregano or 1/2 teaspoon of dried oregano, crushed
1 teaspoon of cornstarch
1/8 teaspoon of pepper
2 medium tomatoes, peeled, seeded and chopped
1/4 cup of Parmesan cheese
1/4 cup of snipped parsley |
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Thaw the shrimp if frozen. Rinse shrimp, pat dry with paper towels. Cut the shrimp in half lengthwise, and set aside. Cook the pasta according to the package directions. Drain and keep warm. Meanwhile, in a large saucepan cook the mushrooms, onion and garlic in hot oil until the onion is tender. In a small mixing bowl stir together the wine, bouillon granules, basil, oregano, cornstarch, and pepper. Add to the mushroom mixture. Cook and stir until thickened and bubbly. Add the shrimp to mushroom mixture. Cover and simmer about 2 minutes or until the shrimp turns pink. Stir in the tomatoes, heat through. Spoon the shrimp mixture over the pasta. Sprinkle with Parmesan cheese and parsley. Toss to coat. Makes 4 servings |
