"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tuscan Pasta and Shrimp Recipe

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This recipe for Tuscan Pasta and Shrimp, by , is from The Salvadore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Edward Salvadore

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sliced fresh mushrooms
1 cup chopped onion
3 cloves of garlic minced
2 tbs olive oil
1/4 cup dry white wine
2 tsp chicken flavored bullion granules
1 tsp cornstarch
salt and pepper to taste
12 oz large fresh or frozen shrimp peeled and deveined
2 medium tomatoes peeled, seeded,and chopped
10 oz refrigerated fettuccine noodles
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
1 tbsp fresh basil chopped
1 1/2 tsp fresh oregano chopped

Directions:
Directions:
In a large skillet cook mushrooms, onion,and garlic in oil until soft but not brown.
In a separate bowl combine wine, bullion, cornstarch and pepper, salt. Add bouillon mixture to skillet, cook, stirring occasionally until shrimp turns pink about 5 to 7 minutes. Add fresh tomatoes and cook for about 3 minutes or until warmed through. Meanwhile prepare pasta as package directs.
To serve toss shrimp mixture with cooked pasta, Parmesan cheese and fresh herbs

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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