Italian Shrimp Fettuccine Recipe

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    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.

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