Fettuccine with Shrimp

This shrimp, veggie and pasta toss takes only 30 minutes to put together, but it tastes like an authentic Italian meal.



by 3  people


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Ingredients
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    6   ounces 
    fettuccine and/or spinach fettuccine, cooked
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    12   ounces 
    fresh or frozen peeled and deveined shrimp
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    2   cups 
    sliced fresh mushrooms
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    1   cup 
    chopped onion
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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
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    1 1/2  teaspoons 
    snipped fresh oregano
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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 fresh parsley

Directions
1.
Thaw shrimp, if frozen. Halve lengthwise; set aside.
2.
Cook pasta according to package directions; drain.
3.
Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Combine wine, bouillon granules, basil, oregano, cornstarch, and pepper. Add to saucepan. Cook and stir until bubbly.
4.
Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn opaque. Stir in tomatoes and heat through. Add shrimp mixture, cheese, and parsley to hot pasta; toss to coat pasta. Makes 4 servings.
Make Ahead Tip
  • Shell and devein shrimp, chop the vegetables, and snip the herbs; cover and chill separately up to 4 hours. Cook pasta and assemble as above.
Nutrition information
Per Serving: cal. (kcal) 357, Fat, total (g) 7, chol. (mg) 136, sat. fat (g) 2, carb. (g) 46, fiber (g) 2, pro. (g) 25, vit. A (RE) 123.63, vit. C (mg) 21.85, sodium (mg) 926, calcium (mg) 121.16, iron (mg) 6.3, Percent Daily Values are based on a 2,000 calorie diet
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