Fettuccini Primavera

By Gloleigh

Ingredients

• 2 teaspoons olive oil
• 2 cloves MINCED garlic
• 1/2 CUT IN STRIPS onion
• 1 1/2 cups SLICED * MUSHROOMS
• 1 * SMALL CUT IN THIN STRIPS zucchini
• 1/8 teaspoon CRUSHED basil
• 1/8 teaspoon CRUSHED oregano
• 3/4 cup WARM water
• 1/2 teaspoon * CHICKEN STOCK GRANULES
• 4 ounces CUBED cream cheese
• 10 ounces LARGE, COOKED * SHRIMP (FROZEN)
• 6 ounces HOT, COOKED * FETTUCCINI
• 3 tablespoons GRATED Parmesan cheese
• 2 tablespoons MINCED parsley
• * TO TASTE FRESHLY GROUND black pepper

Preparation

Step 1

HEAT OIL IN A LARGE SKILLET. ADD GARLIC AND ONIONS;
SAUTE OVER MEDIUM HEAT UNTIL ONION IS SOFT.
ADD MUSHROOMS; SAUTE 2 MINUTES; ADD ZUCCHINI AND HERBS; SAUTE 1 MINUTE LONGER.
PUSH MUSHROOMS TO SIDE OF PAN; ADD WATER MIXED WITH CHICKEN STOCK GRANULES; REDUCE HEAT.
ADD CREAM CHEESE; STIR CONSTANTLY UNTIL BLENDED TO MAKE A SMOOTH SAUCE.
ADD SHRIMP; MIX WITH SAUCE AND VEGETABLES UNTIL SAUCE IS SLIGHTLY THICKENED AND SHRIMP IS HEATED THROUGH.
IN A LARGE BOWL, TOSS SHRIMP MIXTURE WITH PASTA ALONG WITH PARMESAN CHEESE, PARSLEY AND PEPPER.