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Italian Shrimp Fettuccine

Italian Shrimp Fettuccine


2 tablespoons olive oil
1 cup fresh mushrooms, sliced
4 green onions, sliced
1 tablespoon garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup fresh parsley, chopped
1/4 cup white wine
8 ounces fettuccine
1/2 lb raw shrimp, peeled and deveined
2 tablespoons lemon juice


Heat the oil in a large skillet over medium heat until hot.

Add the mushrooms, green onions, and garlic. Saute for 1-2 min or until green onions start to soften.

Stir in the tomatoes, parsley and wine. Bring to a boil.

Reduce heat and simmer for 20 minutes to allow the flavors to blend.

Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.

Add the shrimp and lemon juice to tomato mixture. Cook for 1-2 minutes or until the shrimp turn pink.

Serve over the cooked fettuccine.

*To make this healthier serve over spaghetti squash or whole wheat Pasta

Recipe and photo sent to us by: Kimberly heriot, thanks!

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