This was a splurge dish, sort of. I bought the shrimp from Smith's, where there was a lousy selection. I opted for the 12 oz bag of salad shrimp over the next step up, which cost $13(!). They were small, but still tasted like shrimp!
6 ounces fettuccine and/or spinach fettuccine, cooked
12 ounces fresh or frozen peeled and deveined shrimp
\2 cups sliced fresh mushrooms
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1/4 cup dry white wine
1 tablespoon instant chicken bouillon granules
1 tablespoon snipped fresh basil
1 1/2 teaspoons snipped fresh oregano
1 teaspoon cornstarch
1/8 teaspoon pepper
2 medium tomatoes, peeled, seeded, and chopped
1/4 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
Directions
1. Thaw shrimp, if frozen. Halve lengthwise; set aside.
2. Cook pasta according to package directions; drain.
3. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Combine wine, bouillon granules, basil, oregano, cornstarch, and pepper. Add to saucepan. Cook and stir until bubbly.
4. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn opaque. Stir in tomatoes and heat through. Add shrimp mixture, cheese, and parsley to hot pasta; toss to coat pasta. Makes 4 servings.
Make-ahead tip: Shell and devein shrimp, chop the vegetables, and snip the herbs; cover and chill separately up to 4 hours. Cook pasta and assemble as above.
Brian and I agreed that this tasted good, but there was something missing. It needed something to hold everything together, and the sauce was too thin to do that. If you are going to splurge and buy shrimp, don't use it in this recipe.
That's disappointing.
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