Patty's Fettuccine with Shrimp Sauce - Pat Ricker
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 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 |
- 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.