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
1 medium yellow sweet peppers or 1 medium green sweet peppers, chopped
3 -4 garlic cloves, smashed
1 tablespoon olive oil
1 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
8 ounces cooked shrimp, with, tails
1/4 cup finely shredded parmesan cheese (optional)
fresh basil leaves (optional)
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.