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Fettuccine with Shrimp
Fettuccine with Shrimp
(Fettuccine con Gamberetti)
 
 
Ingredients:

1 pound large shrimp, shelled and deveined
1 cup sliced mushrooms
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tablespoon chopped fresh basil
2 medium tomatoes, seeded and chopped
1 tablespoon extra virgin olive oil
1/4 cup dry white wine
1 teaspoon instant chicken bouillon, crumbled
1 teaspoon cornstarch
1 teaspoon 1/2 teaspoon dried oregano
1/4 cup fresh flat-leaf parsley, chopped
Vegetable oil cooking spray
1/4 cup grated Parmigiano cheese
8 ounces fettuccine pasta, cooked 'al dente'

Directions:

Coat a large skillet with cooking spray.

Heat olive 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 and simmer until shrimp is cooked through, 2 to 3 minutes more.

Stir in parsley, cheese and pasta.

Divide among 4 plates.

Serve immediately. Makes 4 servings.

That's it!
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