Ingredients:
12 Ounce(s) fresh or frozen peeled and deveined shrimp
6 Ounce(s) dried plain and/or spinach fettuccine or linguine
2 Cup(s) sliced fresh mushrooms
1 large onion
2 cloves garlice
1 Tablespoon(s) olive oil
1/4 Cup(s) dry white wine
1 Tablespoon(s) instant chicken bouillon granules
1 Tablespoon(s) snipped fresh basil or 1 tsp dried basil
1 1/2 Teaspoon(s) snipped fresh oregano or 1/2 tsp dried oregano
1 Teaspoon(s) cornstarch
1/8 Teaspoon(s) black pepper
2 medium tomatoes, peeled, seeded, and chopped
1/4 Cup(s) grated parmesan cheese
1/4 Cup(s) fresh parsley |
Directions:
Thaw shrimp, if frozen. Rinse shrimp; pat dry. Cut shrimp in half lengthwise. Set aside.
Cook pasta according to package directions. Drain. Cover and keep warm.
Meanwhile, in large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender.
In a small bowl stir together wine, boiuillon 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 mins or until shrimp turn opaque. Stir in tomatoes; heat through.
Spoon the shrimp mixture over pasta. Sprinkle with parmesan cheese and parsley. Toss to coat.
351 cal; 7g fat; 136mg chol; 926mf sodium; 44g carbs; 25g protein. |
