Fettuccine with Shrimp
Here is a healthy recipe that is quick to prepare which makes it a excellent candidate for a mid-week meal for the family. Give it a try as I know that your family will love it.
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
Servings: 4
Preparation:
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. A fresh green salad with sliced tomatoes and cucumbers is a great addition.
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