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Fettuccine with Shrimp

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Fettuccine with Shrimp

Fettuccine with Shrimp

amanda

Equipment

  • Cuisinart Food Processor

  • OXO Good Grips 6-Piece Professional Chef Pots Set

  • KitchenAid Stand Mixer

  • OXO Stainless Steel Skillet

  • Instant Read Digital Food Thermometer

  • Chef's Knife Set

  • Silicone Baking Mat

  • KitchenAid Stand Mixer Bowl Set with Lids

  • Pullman Baker's Hexagonal Baking Pan

  • OXO Good Grips Chef's Knife

Ingredients

  • Vegetable oil cooking spray

  • 1 tablespoon olive oil

  • 1 cup sliced mushrooms

  • 1 medium onion, chopped

  • 2 cloves garlic, finely chopped

  • 1/4 cup dry white wine

  • 1 tablespoon chopped fresh basil

  • 1 teaspoon instant chicken bouillon, crumbled

  • 1 teaspoon cornstarch

  • 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)

  • 2 medium tomatoes, seeded and chopped

  • 1 pound large shrimp, shelled and deveined

  • 1/4 cup fresh flat-leaf parsley, chopped

  • 1/4 cup grated reduced-fat Parmesan

  • 8 ounces whole grain fettuccine, cooked

Instructions

1

Instruction 1

Coat a large skillet with cooking spray. Heat 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; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.
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