1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
1 Tbsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb. uncooked medium shrimp, peeled and deveined
1 cup heavy cream
2 Tbsp. grated Parmesan cheese
8 ounces fettuccine, cooked and drained
Process tomatoes and Knorr® Tomato Bouillon with Chicken flavor in blender until smooth; set aside.
Heat oil in large nonstick skillet over medium heat and cook onion, stirring occasionally, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomato mixture and bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add shrimp and cook, stirring occasionally, until shrimp turn pink, about 5 minutes.
Stir in heavy cream and bring to a simmer. Remove from heat and stir in Parmesan cheese. To serve, spoon over hot fettuccine and sprinkle, if desired, with chopped fresh parsley.