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Fettuccine with Shrimp

Name: Fettuccine with Shrimp
Cuisine: italian
Ingredients: Vegetable oil cooking spray; 1 tablespoon olive oil; 1 cup sliced mushrooms; 1 medium onion, chopped; 2 cloves garlic, finely chopped; 1/4 cup dry white wine; 1 tablespoon chopped fresh basil; 1 teaspoon instant chicken bouillon, crumbled; 1 teaspoon cornstarch; 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano); 2 medium tomatoes, seeded and chopped; 1 pound large shrimp, shelled and deveined; 1/4 cup fresh flat-leaf parsley, chopped; 1/4 cup grated reduced-fat Parmesan; 8 ounces whole grain fettuccine, cooked

A small grocery run gets this on the table.

Ingredients

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directions

1.
Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.

Recipes sourced from Epicurious.com.

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