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
- 8 ounces fettuccine
- 1/2 lb raw shrimp, peeled and deveined
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.
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
*To make this healthier serve over spaghetti squash or whole
Recipe and photo sent to us by:
Italian Recipes Page 1