Fetuccine

1pound fresh or frozen shrimp
6ounces fettuccine
3cups sliced fresh mushrooms (optional)
4mediun carrots thinly sliced (2 cups)
8 green onions sliced (1 cup) or 1 medium onion
½ cup dry white wine
1 tablespoon cornstarch
½ teaspoon instant chicken bouillon granules
2tablespoons butter or margarine
3 to 4 cloves fresh garlic, minced
2 tablespoons snipped fresh parsley
½ teaspoon lemon-pepper seasoning

Thaw shrimp, if frozen.

In a large pot bring 3 quarts of water to boiling. Add pasta; return to boiling.
Cook for 5 minutes. Add mushrooms, carrots and green onions. Return to
boiling. Cook, uncovered for 5 to 7 minutes or until pasta is tender but slightly
firm. (al dente) and vegetables are crisp-tender. Drain pasta and vegetables;
keep warm.

Meanwhile, in a small mixing bowl, stir together wine, cornstarch and bouillon
granules. Set aside.

In a large skillet melt butter or margarine. Add garlic. Cook over mediun-high
heat about 1 minute. Add shrimp, wine mixture (stir well befor adding), parsley
and lemon-pepper seasoning to skillet. Cook and stir over medium heat till
thickened and bubbly. Cook and stir for 1 to 2 minutes more or till shrimp are
cooked.

Arrange pasta mixture on individual plates or a large platter. Spoon the shrimp
mixture over pasta mixture. Makes 2 large or 4 small servings.

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	INGREDIENTS: 1pound fresh or frozen shrimp 6ounces fettuccine 3cups sliced fresh mushrooms (optional) 4mediun carrots thinly sliced (2 cups) 8 green onions sliced (1 cup) or 1 medium onion ½ cup dry white wine 1 tablespoon cornstarch ½ teaspoon instant chicken bouillon granules 2tablespoons butter or margarine 3 to 4 cloves fresh garlic, minced 2 tablespoons snipped fresh parsley ½ teaspoon lemon-pepper seasoning Thaw shrimp, if frozen. In a large pot bring 3 quarts of water to boiling. Add pasta; return to boiling. Cook for 5 minutes. Add mushrooms, carrots and green onions. Return to boiling. Cook, uncovered for 5 to 7 minutes or until pasta is tender but slightly firm. (al dente) and vegetables are crisp-tender. Drain pasta and vegetables; keep warm. Meanwhile, in a small mixing bowl, stir together wine, cornstarch and bouillon granules. Set aside. In a large skillet melt butter or margarine. Add garlic. Cook over mediun-high heat about 1 minute. Add shrimp, wine mixture (stir well befor adding), parsley and lemon-pepper seasoning to skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 to 2 minutes more or till shrimp are cooked. Arrange pasta mixture on individual plates or a large platter. Spoon the shrimp mixture over pasta mixture. Makes 2 large or 4 small servings.