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Fettuccine with Herbed Shrimp Recipe

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This recipe for Fettuccine with Herbed Shrimp, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha Root
Added: Friday, October 6, 2006


12 oz. of fresh or frozen peeled shrimp
6 oz. dried fettuccine
2 c. sliced fresh mushrooms ( 6 oz.)
1 c. chopped onion
2 cloves garlic, minced
1 tbsp. olive oil
1/4 c. dry white wine
1 tbsp. instant chicken bouillon granules
1 tbsp. fresh basil or 1 tsp. dried basil
1 1/2 tsps. fresh oregano or 1/2 tsp. dried oregano
1 tsp. cornstarch
1/8 tsp. pepper
2 med. tomatoes peeled and chopped
1/4 c. grated parmesan cheese

Thaw shrimp, if frozen, and rinse. Cut shrimp in half lengthwise, set aside
Cook pasta according to package directions. Drain, keep warm.
In large sauce pan cook mushrooms, onion, and garlic in hot oil until onion is tender.
In small mixing bowl, stir together wine, bouillon grannules, basil, oregano, cornstarch, and pepper. Add to mushroom mixture. Cook and stir until thickened and bubbly.
Add shrimp to mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes, heat through.
Spoon the shrimp mixture over pasta. Sprinkle with parmesan cheese. Toss to coat.

Personal Notes:
Personal Notes:
Martha Root, daughter of Laura Mitchell Root and granddaughter of Zula Maze Mitchell




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