Ken's Kitchen Home Recipes About Family Fettuccine with Herbed Shrimp Ingredients 12 OUNCES - UNCOOKED PEELED DEVEINED SHRIMP (I put 10 shrimp in baggie and thaw in cold water for about 20 min. I buy medium 41-60) 6 oz - spinach fettuccine (from Trader Joes) 1 cups - sliced fresh mushrooms 1 - onion chopped 4 - cloves garlic finely chopped 2 tablespoon - olive oil to cook with (Do not use Virgin Olive Oil to cook with, it will burn. Use straight Olive Oil.) ½ cup - Wine White (The wine gives the dish its flavor so don’t cheap on the wine.) 1 tablespoon - instant chicken bouillon granules 1 teaspoon - dried basil or 1 tablespoon of fresh ¾ teaspoon - dried oregano 1 teaspoon - cornstarch 1/4 teaspoon - Old Bay 1 - med tomato quartered/ eighth’d Sprinkle of parmesan   Directions In a small mixing bowl stir together wine, chicken bouillon, basil, oregano, cornstarch and Old Bay. Cook pasta according to the directions Meanwhile in a larger straight sided skillet cook onion and garlic over medium low heat until the onion is tender but not brown. Add to skillet the wine mixture and cook and stir until thickened and bubbly.  Add shrimp to wine mixture. Cover and simmer about 5 min or until the shrimp turn pink. Stir in tomatoes and heat through Spoon the shrimp mixture over pasta and sprinkle with parmesan cheese.   Bon Appétit!!