Updated: Apr 6
8 oz Uncooked Fettucine Pasta
1/2 Cup Chicken Broth
1/2 lb Sliced Fresh Mushrooms
1 Tbsp Italian Seasoning
1 Medium Onion, chopped
1/2 tsp Salt
1/4 tsp Pepper
4 Garlic cloves, minced
2 Plum Tomatoes, chopped
1 lb. Uncooked Medium Shrimp, peeled and deveined
1 Tbsp Butter
1/2 Cup grated Romano cheese, divided
Cook pasta according to package directions.
Meanwhile, sauté mushrooms and onion in olive oil in a large skillet until tender. Add garlic; cook 1 minute longer.
Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4 to 5 minutes or until sauce is slightly thickened and shrimp turn pink.
Stir in the tomatoes, 1/4 cup cheese and butter.
Drain pasta; toss with shrimp mixture.
Sprinkle with remaining cheese.