Fettuccine with Herbed Shrimp
Recipe from
Better Homes and Gardens
A white wine and herb sauce dresses the shrimp and pasta in this elegant entree.
Servings:
Makes 4 main-dish servings.
Total Time:
25 mins
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Ingredients
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12 ouncesfresh or frozen peeled, deveined shrimpsee savings
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6 ouncespackaged dried plain and/or spinach fettuccinesee savings
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2 cupssliced fresh mushroomssee savings
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1large onion, chopped (1 cup)see savings
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2 clovesgarlic, mincedsee savings
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1 tablespoonolive oil or cooking oilsee savings
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1/4 cupdry white winesee savings
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1 tablespooninstant chicken bouillon granulessee savings
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1 tablespoonsnipped fresh basil or 1 teaspoon dried basil, crushedsee savings
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1-1/2 teaspoonssnipped fresh oregano or 1/2 teaspoon dried oregano, crushedsee savings
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1 teaspooncornstarchsee savings
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1/8 teaspoonpeppersee savings
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2medium tomatoes, peeled, seeded, and choppedsee savings
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1/4 cupgrated Parmesan cheesesee savings
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1/4 cupsnipped parsleysee savings
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Directions
1.
Thaw shrimp, if frozen. Cut shrimp in half lengthwise, set aside.
2.
Cook pasta according to package directions. Drain; keep warm.
3.
Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown.
4.
In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch, and pepper. Add to saucepan. Cook and stir until thickened and bubbly.
5.
Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn opaque. Stir in tomatoes; heat through.
6.
Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and parsley. Toss to mix. Makes 4 main-dish servings.
Nutrition information
Per serving: Calories 351, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 136 mg, Sodium 926 mg, Carbohydrate 44 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
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