FETTUCCINE WITH HERBED SHRIMP
3/4 lb. fresh or frozen peeled and deveined shrimp
6 ozs. plain or spinach fettuccine
2 cups sliced fresh mushrooms
1 large onion, chopped (1 cup)
2 cloves garlic, minced or pressed
1 tbsp. olive oil
1/4 cup dry white wine or Vermouth
1 tbsp. instant chicken bouillon granules
1 tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
1-1/2 tsp. dried oregano, crushed
1 tsp. cornstarch
1/8 tsp. pepper
2 medium tomatoes, peeled, seeded, and chopped
1/4 cup Parmesan cheese
1/4 cup snipped fresh parsley
Thaw shrimp if frozen. Rinse and pat dry with paper towels. Cut shrimp in half lengthwise; set aside.
Cook pasta according to package directions; drain and keep warm.
Meanwhile, in a large non-stick skillet, cook mushrooms, onion and garlic in hot oil until onion is tender.
In a small mixing bowl, stir together wine, bouillon 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 tomatoes; heat through. Spoon the shrimp mixture over hot pasta, and sprinkle with cheese and parsley; toss to coat.