TLC Cooking "Herbed Shrimp and Mushrooms with Fettuccine"

Herbed Shrimp and Mushrooms with Fettuccine

Herbed Shrimp and Mushrooms with Fettuccine

Cook Time 10 minutes
Prep Time 20 minutes

YIELD Makes 6 servings
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INGREDIENTS

6	ounces uncooked spinach fettuccine
4	teaspoons olive oil
2	cups sliced mushrooms
1/2	cup chopped onion
1	to 2 cloves garlic, minced
1/3	cup fat-free reduced-sodium chicken broth
1/3	cup fat-free reduced-sodium chicken broth or dry white wine
2	teaspoons cornstarch
1/2	teaspoon dried rosemary
1/4	teaspoon salt
1/4	teaspoon black pepper
1	pound fresh or frozen uncooked peeled and deveined large shrimp, thawed
1	large tomato, seeded and chopped
1/4	cup slivered fresh basil leaves
1/4	cup finely shredded Asiago or Parmesan cheese

PREPARATION:

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Heat oil in large skillet over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 5 minutes or until onion is tender.
Combine broth, wine, cornstarch, rosemary, salt and pepper in small bowl; stir until smooth. Add to mushroom mixture. Bring to a boil, stirring constantly. Add shrimp; return to a boil. Reduce heat; simmer, covered, 1 to 3 minutes or just until shrimp turn opaque. Stir in tomato and basil.
Toss shrimp mixture with pasta. Sprinkle with cheese.

This recipe appears in: Shellfish

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