Fettuccine with Shrimp Sauce
1/2 pound fettuccine noodles
1 and 1/2 cup low fat chicken broth
1/4 cup dry white wine
1/2 tsp. dried marjoram
1 pound shrimp, peeled and deveined
1 Tbsp. cornstarch
1 cup low fat milk
1/3 cup low fat Swiss cheese, shredded
Combine chicken broth, wine and marjoram in a
saucepan and bring
to a boil. Add shrimp and cook for about a minute
until shrimp
starts to turn pink. Remove shrimp from pan and
set aside. Bring
broth mixture to a boil and allow it to boil
for about 15 minutes
until it is reduced to about one-half cup.
Meanwhile cook
fettuccine according to package directions.
Combine cornstarch
and milk, pour into broth mixture, and then stir
until mixture
becomes thick. Add cheese and stir until cheese
melts. Add
shrimp and heat through. Serve over cooked fettuccine
noodles.
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