Ingredients for Fettuccine With Shrimp
- Large Shrimp
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- Garlic Cloves
- Extra Virgin Olive Oil
- Dry White Wine
- Instant Chicken Bouillon Granules
- Fresh Basil Leaf
- Fresh Oregano
- 1 tablespoon cornstarch
- 1 (14.5 ounce) can diced tomatoes, undrained
- Parmesan Cheese
- 2 tablespoons chopped fresh parsley
- Fettuccine Pasta
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How to Make Fettuccine With Shrimp
- Cook fettuccine according to package directions. Reserve 1/2 cup pasta water before draining.
- If shrimp are frozen, thaw completely. Halve shrimp lengthwise.
- In a large saucepan, heat olive oil over medium heat. Add mushrooms, onion, and garlic; cook until onion is softened, about 5-7 minutes.
- In a small bowl, whisk together white wine, chicken bouillon granules, basil, oregano, cornstarch, and black pepper.
- Pour wine mixture into the saucepan with the vegetables. Bring to a simmer, stirring constantly until slightly thickened.
- Add shrimp to the sauce. Cover and simmer for 2-3 minutes, or until shrimp are pink and cooked through.
- Stir in diced tomatoes and heat through.
- Add the cooked fettuccine to the saucepan. Add Parmesan cheese and parsley. Toss to coat, adding a little pasta water if needed to loosen the sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
17g
Fat
9g
Carbs
11g
