ingredients

2 tablespoons olive oil

1 cup fresh mushrooms, sliced

4 green onions, sliced

1 tablespoon garlic, minced

2 (14 1/2 ounce) cans diced tomatoes, undrained

1/2 cup fresh parsley, chopped

1/4 cup white wine

8 ounces fettuccine

1/2 lb raw shrimp, peeled and deveined

2 tablespoons lemon juice

Directions:

Heat the oil in a large skillet over medium heat until hot.

Add the mushrooms, green onions, and garlic.

Saute for 1-2 min or until green onions start to soften.

Stir in the tomatoes, parsley and wine.

Bring to a boil.

Reduce heat and simmer for 20 minutes to allow the flavors to blend.

Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.

Add the shrimp and lemon juice to tomato mixture.

Cook for 1-2 minutes or until the shrimp turn pink.

Serve over the cooked fettuccine.

***To make this healthier serve over spaghetti squash or whole wheat Pasta