Herbed Shrimp and Mushrooms with Fettuccine

Prep Time 20 minutes

Cook Time 10 minutes

Makes 6 servings

6	ounces uncooked spinach fettuccine
4	teaspoons olive oil
2	cups sliced mushrooms
1/2	cup chopped onion
1	to 2 cloves garlic, minced
1/3	cup fat-free reduced-sodium chicken broth
1/3	cup fat-free reduced-sodium chicken broth or dry white wine
2	teaspoons cornstarch
1/2	teaspoon dried rosemary
1/4	teaspoon salt
1/4	teaspoon black pepper
1	pound fresh or frozen uncooked peeled and deveined large shrimp, thawed
1	large tomato, seeded and chopped
1/4	cup slivered fresh basil leaves
1/4	cup finely shredded Asiago or Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Heat oil in large skillet over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 5 minutes or until onion is tender.
Combine broth, wine, cornstarch, rosemary, salt and pepper in small bowl; stir until smooth. Add to mushroom mixture. Bring to a boil, stirring constantly. Add shrimp; return to a boil. Reduce heat; simmer, covered, 1 to 3 minutes or just until shrimp turn opaque. Stir in tomato and basil.
Toss shrimp mixture with pasta. Sprinkle with cheese.

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