Fettuccine with Herbed Shrimp Recipe


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Fettuccine with Herbed Shrimp




Ingredients -

12 ounces Fresh or Frozen Medium Shrimp, peeled and deveined 6 ounces Dry Plain and/or Spinach Fettuccine 2 cups sliced Fresh Mushrooms 1 large Onion,chopped 2 Garlic cloves, finely minced 1 tablespoon Olive or Vegetable Oil 1/4 cup Dry White Wine 1 tablespoon Chicken Base or Instant Bouillon Granules 1 tablespoon chopped Fresh Basil or 1 teaspoon Dried Basil, crushed 1 1/2 teaspoons chopped Fresh Oregano or 1/2 teaspoon Dried Oregano, crushed 1 teaspoon Cornstarch Fresh Ground Black Pepper, to taste 2 medium Tomatoes (preferably Romas), peeled, seeded and chopped 1/4 cup freshly grated Parmesan Cheese 1/4 cup chopped Italian Flat-Leaf Parsley

Preparation:

Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Cut shrimp in half lengthwise; set aside. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm. Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil until onion is tender. In a small mixing bowl, stir together wine, chicken base or granules, basil, oregano, cornstarch and pepper; add to mushroom mixture. Cook and stir until thickened and bubbly. Add shrimp to mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in the tomatoes; heat through. Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and parsley. Gently toss to combine.