Ingredients
-
8 ounces linguine or 8 ounces fettuccine
-
1/2 cup chicken broth (low sodium type)
-
2 teaspoons cornstarch
-
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
-
2 cups sliced fresh mushrooms
-
3 -4 garlic cloves, smashed
-
1 tablespoon olive oil
-
8 ounces cooked shrimp, with, tails
-
1/4 cup finely shredded parmesan cheese
-
fresh basil leaf
-
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
-
1 medium yellow sweet peppers or 1 medium green sweet pepper, chopped
Instructions
- Cook pasta according to package directions, drain and keep warm.
- Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
- Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
- Add broth mixture and undrained tomatoes, cook and stir till bubbly.
- Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
- To serve, spoon shrimp mixture over pasta.
- If desired, top with cheese and garnish with fresh basil leaves.