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Fettuccine with Shrimp

Makes: 4 servings
Start to Finish 30 mins
Fettuccine with Shrimp
  • 6  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
  • 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

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 357,
  • Fat, total (g) 7,
  • chol. (mg) 136,
  • sat. fat (g) 2,
  • carb. (g) 46,
  • fiber (g) 2,
  • pro. (g) 25,
  • vit. A (RE) 124,
  • vit. C (mg) 22,
  • sodium (mg) 926,
  • calcium (mg) 121,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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