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Fettuccine with Shrimp

['Vegetable oil cooking spray', '1 tablespoon olive oil', '1 cup sliced mushrooms', '1 medium onion, chopped', '2 cloves garlic, finely chopped', '1/4 cup dry white wine', '1 tablespoon chopped fresh basil', '1 teaspoon instant chicken bouillon, crumbled', '1 teaspoon cornstarch', '1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)', '2 medium tomatoes, seeded and chopped', '1 pound large shrimp, shelled and deveined', '1/4 cup fresh flat-leaf parsley, chopped', '1/4 cup grated reduced-fat Parmesan', '8 ounces whole grain fettuccine', 'cooked']

Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.

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