Fettuccine with Shrimp

This shrimp, veggie and pasta toss takes only 30 minutes to put together, but it tastes like an authentic Italian meal.

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  • Makes: 4 servings
  • Start to Finish: 30 mins
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Fettuccine with Shrimp
Ingredients
6
ounces fettuccine and/or spinach fettuccine, cooked
12
ounces fresh or frozen peeled and deveined shrimp
2
cups sliced fresh mushrooms
2
1
tablespoon olive oil or cooking oil
1/4
cup dry white wine
1
tablespoon instant chicken bouillon granules
1
tablespoon snipped fresh basil
1 1/2
teaspoons snipped fresh oregano
1
teaspoon cornstarch
1/8
teaspoon pepper
2
medium tomatoes, peeled, seeded, and chopped
1/4
cup grated Parmesan cheese
1/4
cup snipped fresh parsley
Directions
  1. Thaw shrimp, if frozen. Halve lengthwise; set aside.
  2. Cook pasta according to package directions; drain.
  3. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Combine wine, bouillon granules, basil, oregano, cornstarch, and pepper. Add to saucepan. Cook and stir until bubbly.
  4. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn opaque. Stir in tomatoes and heat through. Add shrimp mixture, cheese, and parsley to hot pasta; toss to coat pasta. Makes 4 servings.
From the Test Kitchen

Shell and devein shrimp, chop the vegetables, and snip the herbs; cover and chill separately up to 4 hours. Cook pasta and assemble as above.

Nutrition Facts (Fettuccine with Shrimp)
    Per serving:
  • 357 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 136 mg chol.,
  • 926 mg sodium,
  • 46 g carb.,
  • 2 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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