Ingredients
- 8 ounces dry linguine pasta (or 8 ounces fettuccine)
- 1/2 cup chicken broth (low sodium type)
- 2 teaspoons cornstarch
- 1 tablespoon minced fresh basil (or 1/2 teaspoon dried basil, crushed)
- 2 cups sliced mushrooms, fresh
- 1 green bell pepper, chopped (or medium yellow sweet pepper)
- 3 to 4 garlic cloves (smashed)
- 1 tablespoon oil (olive oil)
- 1 can (14 1/2 ounce) stewed tomatoes (Italian style stewed tomatoes undrained)
- 8 ounces shrimp (cooked with tails)
- 1/4 cup shredded parmesan cheese, optional (shredded finely)
- Fresh basil leaves (optional)
How to Make
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Step 1: Cook pasta according to package directions, drain and keep warm.
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Step 2: Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
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Step 3: Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large frypan about 3 minutes or until pepper is just tender.
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Step 4: Add broth mixture and undrained tomatoes, cook and stir 'til bubbly.
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Step 5: Add shrimp, cover and simmer aboout 2 minutes or 'til sauce is heated through.
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Step 6: To serve, spoon shrimp mixture over pasta.
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Step 7: If desired top with cheese and garnish wtih fresh basil leaves.
We hope you enjoy this recipe!
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