Tuscan Shrimp Pasta
Contributed by: NAPSA
Dinner Goes Global
(NAPSA) - Turn dinner into a world-class event with meals inspired by the Mediterranean, Thailand, Italy, and the Pacific Rim. This hearty dish can easily be added to the weekly menu and may even introduce you to new flavor combinations. The flavors of the world can now be served at your dinner table.
- 2 cups sliced fresh mushrooms
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon Carapelli light olive oil
- 1/4 cup dry white wine
- 2 teaspoons Herb-Ox chicken flavored bouillon granules
- 1 teaspoon cornstarch
- 1/8 teaspoon ground fresh black pepper
- 12 ounces large fresh or frozen shrimp, peeled and deveined *
- 2 medium tomatoes, peeled, seeded, and chopped
- 9 ounces refrigerated fettuccine noodles
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup snipped fresh parsley
- 1 tablespoon snipped fresh basil
- 1 1/2 teaspoons snipped fresh oregano
* If using frozen shrimp, thaw prior to using.
In large skillet, cook mushrooms, onion, and garlic in oil until tender but not brown.
In separate bowl, combine wine, bouillon, cornstarch and pepper. Add bouillon mixture to skillet. Cook and stir until bubbly. Add shrimp to skillet and cook, stirring occasionally until shrimp turn pink, about 5 minutes. Add fresh tomatoes and cook about 3 minutes or until warmed through.
Meanwhile, prepare pasta as package directs. To serve, toss shrimp mixture with cooked pasta, freshly grated Parmesan cheese and fresh herbs.
Serving Size: Makes 4-6 Servings