Fettuccine With Shrimp - cooking recipe

Ingredients

12 oz. fresh or frozen, peeled and deveined shrimp
2 c. sliced mushrooms
1 c. chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 c. dry white wine
1 tsp. chicken granules (for making broth)
1 Tbsp. fresh basil or 1/2 tsp. dried basil
1 1/2 tsp. fresh oregano or 1/2 tsp. dried oregano
1 tsp. cornstarch or arrowroot
2 medium tomatoes, peeled, seeded and chopped
1/4 c. grated Parmesan cheese
1/4 c. fresh parsley, chopped
6 oz. fettuccine and/or spinach fettuccine, cooked

Preparation

Thaw shrimp, if frozen, halve lengthwise and set aside.
Cook mushrooms, onion and garlic in oil in a large saucepan until onion is tender, but not brown.
Combine wine, bouillon granules, basil, oregano, cornstarch and 1/8 teaspoon pepper.
Add to saucepan, cook and stir until bubbly.
Add shrimp to wine mixture.
Cover and simmer about 2 minutes or until shrimp turn pink.
Stir in tomatoes and heat thoroughly.