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Shrimp and Fettuccine with White Wine Sauce

Pillsbury Recipe by

Shrimp and Fettuccine with White Wine Sauce

Dry French-type vermouth keeps well and can substitute for dry white wine in cooking.

(0 comments)
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 0
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20
oz. uncooked fettuccine
2
tablespoons butter
1/2
cup chopped green onions
1/3
cup All Purpose Flour
2
teaspoons garlic-pepper blend
4 1/3
cups chicken broth
1/2
cup dry white wine
2 1/2
lb. shelled deveined cooked medium shrimp
1/2
cup finely chopped fresh parsley

Directions

  • 1 Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, melt butter in large saucepan over medium heat. Add onions; cook and stir 3 minutes or until tender. Add flour and garlic-pepper blend;blend well. Add broth and wine; mix well. Bring to a boil. Cook about 2 minutes or until sauce is thickened, stirring constantly.
  • 3 Remove saucepan from heat. Stir in cooked fettuccine, shrimp and 1/4 cup of the parsley. Spoon mixture into sprayed casserole; cover with foil. Continue as directed or refrigerate overnight.
  • 4 To serve, heat oven to 350°F. Bake covered for 30 to 40 minutes or until bubbly. Sprinkle with remaining 1/4 cup parsley before serving.

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