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.


Fettuccine with Herbed Shrimp

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Ingredients
  • 12  ounces
    fresh or frozen peeled, deveined shrimp
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  • 6  ounces
    packaged dried plain and/or spinach fettuccine
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  • 2  cups
    sliced fresh mushrooms
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  • 1 
    large onion, chopped (1 cup)
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  • 2  cloves
    garlic, minced
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  • 1  tablespoon
    olive oil or cooking oil
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  • 1/4  cup
    dry white wine
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  • 1  tablespoon
    instant chicken bouillon granules
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  • 1  tablespoon
    snipped fresh basil or 1 teaspoon dried basil, crushed
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  • 1-1/2  teaspoons
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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  • 1  teaspoon
    cornstarch
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  • 1/8  teaspoon
    pepper
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  • 2 
    medium tomatoes, peeled, seeded, and chopped
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  • 1/4  cup
    grated Parmesan cheese
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  • 1/4  cup
    snipped parsley
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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
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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