Easy Herbed Shrimp and Mushroom Fettuccine Recipe

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:

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. 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.
3. 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.
4. Toss shrimp mixture with pasta. Sprinkle with cheese.

This recipe appears in: Shellfish NUTRITIONAL INFORMATION: Serving Size: 1-1/3 cups Fiber 2 g Carbohydrate 21 g Cholesterol 119 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 26 % Calories 225 Protein 21 g Sodium 365 mg DIETARY EXCHANGE: Meat 2-1/2 Vegetable 1 Starch 1 Fat 1