Fettuccine with Shrimp
A delicious Italian-inspired pasta dish featuring whole grain fettuccine with succulent shrimp, mushrooms, and tomatoes in a white wine sauce with fresh herbs and Parmesan cheese.
4 servings
15 min
Ingredients
- •1 spray Vegetable oil cooking spray
- •1 tablespoon olive oil
- •1 cup sliced mushrooms
- •1 medium medium onion, chopped
- •2 cloves garlic, finely chopped
- •¼ 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 medium tomatoes, seeded and chopped
- •1 pound large shrimp, shelled and deveined
- •¼ cup fresh flat-leaf parsley, chopped
- •¼ cup grated reduced-fat Parmesan
- •8 ounces whole grain fettuccine
Cooking Instructions
- 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.
15 min