Italian Shrimp Fettuccine

By linedancer

Ingredients

• 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

Details

Adapted from sphotos-b-atl.xx.fbcdn.net

Preparation

Step 1

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