Patty's Fettuccine with Shrimp Sauce - Pat Ricker

Everything you see I owe to spaghetti.  – Sophia Loren 
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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
  1. In a saucepan, combine chicken broth, wine, marjoram, pepper, and Paprika or nutmeg. Bring to a     boil.
  2. Add shrimp; return mixture to boiling. Cook 1- 2 minutes or until shrimp are tender. Remove shrimp; cover and set aside.
  3. Bring broth mixture to a full boil and cook at boiling for 20 minutes or until reduced to 1/2 cup.
  4. Combine cornstarch and milk; add to reduced mixture in saucepan. 
  5. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
  6. Add cup-up cheese and chives; stir until cheese is melted. Return shrimp to saucepan; heat through.
  7. Serve over pasta.​
(You can add some scallops (pan sear first in butter) to this too!)