Patty's Fettuccine with Shrimp Sauce - Pat Ricker
Ingredients
1 & 1/2 cups chicken broth
1/4 teaspoon dried marjoram, crushed
4 teaspoons cornstarch
1/2 cup milk
1 slice Swiss cheese (cut-up)
4 ounces fettuccine or plain noodles, cooked
1/4 cup dry white wine
1 lb fresh or frozen shelled and deveined shrimp
2 tbsp snipped chives
1/8 teaspoon nutmeg
1 dash black pepper
1 & 1/2 cups chicken broth
1/4 teaspoon dried marjoram, crushed
4 teaspoons cornstarch
1/2 cup milk
1 slice Swiss cheese (cut-up)
4 ounces fettuccine or plain noodles, cooked
1/4 cup dry white wine
1 lb fresh or frozen shelled and deveined shrimp
2 tbsp snipped chives
1/8 teaspoon nutmeg
1 dash black pepper
Steps
- In a saucepan, combine chicken broth, wine, marjoram, pepper, and Paprika or nutmeg. Bring to a boil.
- Add shrimp; return mixture to boiling. Cook 1- 2 minutes or until shrimp are tender. Remove shrimp; cover and set aside.
- Bring broth mixture to a full boil and cook at boiling for 20 minutes or until reduced to 1/2 cup.
- Combine cornstarch and milk; add to reduced mixture in saucepan.
- Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
- Add cup-up cheese and chives; stir until cheese is melted. Return shrimp to saucepan; heat through.
- Serve over pasta.