Tasty Thursdays: Fettucine with Shrimp

I haven't posted a pasta dish in awhile, and I spotted this on Self. It looks so delicious! The following recipes serves 4.

Ingredients:

• Vegetable oil cooking spray
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh basil
• 1 teaspoon instant chicken bouillon, crumbled
• 1 teaspoon cornstarch
• 1 teaspoon chopped fresh oregano (or 1/2 tsp dried oregano)
• 2 medium tomatoes, seeded and chopped
• 1 pound large shrimp, shelled and deveined
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup grated reduced-fat Parmesan
• 8 oz whole grain fettuccine, cooked

Directions:
Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes.
Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low.
Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta.
Divide among 4 plates; serve immediately.

Follow me on: Bloglovin' | Twitter | Facebook | Tumblr | YouTube | Instagram: audreyallure