Sweet, succulent shrimp in a fresh herb, mushroom and tomato sauce served atop a bed of fettuccine pasta.

Fettuccine with Herbed Shrimp

12 ounces fresh or frozen,peeled, deveined shrimp

6 ounces dry plain and/or spinach fettuccine

2 cups sliced fresh mushrooms

1 large onion,chopped

2 garlic cloves, finely minced

1 tablespoon olive or vegetable oil

1/4 cup dry white wine

1 tablespoon chicken base or instant bouillon granules

1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed

1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crushed

1 teaspoon cornstarch

Freshly ground pepper to taste

2 medium tomatoes (preferably romas), peeled, seeded and chopped

1/4 cup freshly grated Parmesan cheese

1/4 cup chopped Italian parsley (flat leaf)

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Cut shrimp in half lengthwise; set aside.
2. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
3. Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil until onion is tender.
4. In a small mixing bowl, stir together wine, chicken base or granules, basil, oregano, cornstarch and pepper; add to mushroom mixture. Cook and stir until thickened and bubbly.
5. Add shrimp to mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in the tomatoes; heat through.
6. Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and parsley. Gently toss to combine.

Makes 4 servings.