8 oz. fettucini
1 tbsp. butter
1 tbsp. oil
2 to 3 cloves of garlic minced
2 lg. carrots, sliced thin
2 c. pea pods
3 green onions, sliced thin
1/2 c. dry white wine
1/3 c. water
1 tbsp. dill
1/4 tsp. crushed red pepper
1 tsp. tarragon
1 bouillon cube
2 tbsp. cornstarch
2 tbsp. cold water
1/4 c. grated Parmesan cheese
1 lb. shrimp

Cook pasta and set aside. Stir fry in skillet (deep) in oil, garlic, carrots, pea pods, onions until crisp tender. Remove. Add wine, water, dill, red pepper, tarragon, bouillon and bring to a boil. Add shrimp, reduce heat simmer until shrimp is done. Stir together cornstarch and remaining water. Add to skillet. Cook until thickened bubbly. Return vegetables; add pasta. Toss to coat. Heat through. Put on dinner plates, sprinkle with cheese.