1/2 pound fettuccine noodles
1 1/2 cup chicken broth
1/4 cup dry white wine
1/2 tsp dried marjoram
1 pound shrimp, peeled and deveined
1 Tbsp cornstarch
1 cup milk
1/3 cup Swiss cheese, shredded

Combine chicken broth, wine and marjoram in a saucepan and bring to a boil. Add
shrimp and cook for about a minute until shrimp starts to turn pink. Remove
shrimp from pan and set aside. Bring broth mixture to a boil and allow it to boil
for about 15 minutes until it is reduced to about one-half cup. Meanwhile cook
fettuccine according to package directions. Combine cornstarch and milk, pour
into broth mixture, and then stir until mixture becomes thick. Add cheese and
stir until cheese melts. Add shrimp and heat through. Serve over cooked
fettuccine noodles.