Fettuccine with herbed Shrimp
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- 12 ounce(s) fresh or frozen shrimp
- 6 pac kaged fettuccini
- 2 cup(s) fresh mushrooms sliced
- 1 larghe onionq chopped
- 2 clove(s) garlic minced
- 1 tablespoon(s) olive oil
- 1/4 cup(s) water
- 1 tablespoon(s) Instant Chicken bouillion granules
- 1 teaspoon(s) dried basil crushed
- 1/2 teaspoon(s) dried oregano crushed
- 1 teaspoon(s) cornstarch
- 1/8 teaspoon(s) pepper
- 2 medium tomtoes peeled, seeded, chopped
- 1/4 cup(s) parmesan cheese grated
- 1/4 cup(s) parsley
- Thaw shrimp, if frozen. Cut shrimp i half lengthwise set aside. Cook pasta according to package directions. Drain; keep warm.
- Meanwhile, in a large suacepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown..
- In a small mixing abowl stir togethr water, bouillon granules basil, oregano, cornstarch and pepper. Add to saucepan. Cook and stir until thickened and bubbly.
- Add shrimp to mixture, cover and simmer about 2 minutes or until shrimp turns pink,. Stir in tomatoes, heast through.
- Spoon the shrimp mixture over past. Sprinkle with Parmesan cheese and parsley. Toss to mix.
This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.
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Fettuccine with herbed Shrimp Recipe at a Glance
- COURSE: Main Dishes