Fettuccine with Shrimp

"The World's Best" Fettuccine with Shrimp according to GCherie anyway

I enjoyed your recipes. I think it is only fair to share one of my secret recipes with you! Here is one of my favorite recipe's to serve guests! It is very easy but tastes fabulous. Hope you will try it and let me know what you think! G Cherie from Texas

FETTUCCINE WITH SHRIMP
makes 4 servings

• 8 ounces fettuccine and/or spinach fettuccine, cooked
• 12 ounces fresh or frozen peeled and deveined shrimp
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil or cooking oil
• 1/4 cup dry white wine
• 1 tablespoon instant chicken bouillon granules (RG prefers fresh chicken stock)
• 1 tablespoon snipped fresh basil (must be fresh)
• 1 1/2 teaspoons snipped fresh oregano
• 1 teaspoon cornstarch
• 2 medium tomatoes, peeled, seeded, and chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup snipped fresh parsley

Be sure to defrost you shrimp earlier in the day. You don't want to start this recipe and have to nuke them to get them defrosted. Reason, you always seem to partial cook them in the microwave. Check out my artical on peeling and deveining shrimp.

Slice the mushrooms, chop the onion and mince the garlic. If you are using fresh tomatoes, peel, seed and chop them. I often use canned chopped tomatoes especially in the winter time when I can't find decent tomatoes in the supermarket.

Have you ingredients ready and cook away.

1. Halve shrimp lengthwise; set aside.
2. Cook pasta according to directions; drain.
3. Meanwhile, cook mushrooms, onion, and garlic in oil in a large saucepan till onion is tender but not brown.
4. Combine wine, bouillon granules, basil, oregano, cornstarch, and 1/8 teaspoon pepper. Add to saucepan. Cook and stir until bubbly.
5. Add shrimp to wine mixture. Cover and simmer about 2 minutes or till shrimp turn pink.
6. Stir in tomatoes and heat through.
7. Add shrimp mixture, cheese, and parsley to hot pasta; toss to coat pasta.