Fettuccine with Shrimp

Cooking spray
1 Tbsp olive oil
1 cup sliced mushrooms
1 medium onion, chopped
2 cloves garlic, finely chopped
1/4 cup dry white wine
1 Tbsp chopped fresh basil
1 tsp instant chicken bouillon, crumbled
1 tsp cornstarch
1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)
2 medium tomatoes, seeded and chopped
1 lb large shrimp, shelled and deveined
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup grated RF Parmesan
8 oz whole grain fettuccine, cooked

Coat a large skillet with cooking spray. Heat oil over medium high-heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user KOOLBREEZE75.