Shelly's Recipe

FETTUCCINE WITH HERBED SHRIMP

Category: Pasta - Seafood

12 oz fresh or frozen, peeled, deveined shrimp
6 oz dry plain and/or spinach fettuccine
2 cups sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, finely minced
1 tbsp olive or vegetable oil
1/4 cup dry white wine
1 tbsp chicken base or instant bouillon granules
1 tbsp chopped fresh basil or 1 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1 tsp cornstarch
Freshly ground pepper to taste
2 medium tomatoes (preferably Romas), peeled, seeded and chopped
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped Italian parsley (flat leaf)

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.
Serves 4