Ingredients
| 3 lbs. | lg. shrimp | | 1/2 cup | butter or | | margarine | | 3/4 cup | olive oil | | 2 cups | coarsely chopped onion | | 3 cloves | garlic, minced | | 1/4 cup | chopped fresh parsley | | 1 tsp. | dried whole oregano | | 1/2 cup | dry white wine | | 1/3 cup | Italian salad dressing | | 1/4 cup | water | | 1 tbsp. | chicken-flavored boullion granules | | 1 tsp. | chicken-flavored boullion granules | | Freshly ground pepper | | 1 pkg. (8 oz.) | fettuccine |
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Instructions
Peel shrimp, leaving tails on; devein and butterfly. Place shrimp in boiling salted water 30 seconds. Drain and place in shallow broiling pan. Combine butter and olive oil in a large saucepan; place over medium heat until butter melts. Add onion, garlic, parsley, and oregano; cook, stirring occasionally, until onion is transparent. Add next 5 ingredients, stirring until bouillon is dissolved; reduce heat to low, and cook 5 minutes. Pour mixture over shrimp; cover and refrigerate 2 hours. Cook fettuccine according to package directions; drain. Uncover shrimp; broil 4 inches from heat for 5 minutes on each side or until done. Serve over fettuccine.
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