6 ounces dry plain and/or spinach fettuccine
2 cups sliced fresh mushrooms
1 large onion,chopped
2 garlic cloves, finely minced
1 tablespoon olive or vegetable oil
1/4 cup dry white wine
1 tablespoon chicken base or instant bouillon granules
1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed
1-1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1 teaspoon cornstarch
Freshly ground pepper to taste
2 medium tomatoes (preferably Romas), peeled, seeded and chopped
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped Italian parsley (flat leaf)
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Cut shrimp in half lengthwise; set aside. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm. Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil until onion is tender.
In a small mixing bowl, stir together wine, chicken base or granules, 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 the tomatoes; heat through.
Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and parsley. Gently toss to combine.
Makes 4 servings.