Fettuccine with Herbed Shrimp 201012055 YAN-NA

Fettuccine with Herbed Shrimp

Yield : 4

Ingredient -Quantity shrimp -12oz spinach Fettuccine -12oz slice fresh mushroom - 2cup onion, chopped - 1cup garlic, minced - 2ea olive oil or cooking oil - 1tb dry white wine - 1/4cup snipped fresh basil - 1tb snipped fresh oregano- 1tb cornstarch - 1tb pepper -1/8tb tomatoes, peeled, seeded, and chopped - 2ea grated Parmesan cheese - 1/4cup snipped parsley -1/4cup

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Cut shrimp in half lengthwise set aside.

2. Cook pasta according to package directions. Drain keep warm.

3. Meanwhile, in a large saucepan cook mushroom, onion, and garlic in hot oil until onion is tender.

4. 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.

5. Add shrimp to mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes; heat through.

6. Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and parsley. Toss to coat.