Fettucine with Shrimp

Makes 2 servings

  • 1 tsp canola oil
  • 2 medium mushrooms, thinly sliced
  • 1/2 medium onion, sliced vertically
  • 1 or 2 cloves garlic, smashed and minced
  • 1/4 cup chicken broth
  • 1 tsp cornstarch
  • 1 medium tomato, seeded and chopped or 10 grape tomatoes, cut in half
  • 8 ounces shrimp, cooked and tails removed
  • dashes of basil, oregano, salt, and pepper
  1. Prepare 2 servings of pasta according to the package direactions, and set aside to keep warm. I use 2 ounces dry pasta per serving.
  2. Coat a large skillet with non-stick cooking spray, and set over MEDIUM heat.
  3. Pour vegetable oil in warm skillet and spread around to coat.
  4. Add mushrooms, onion, and garlic and saute about 5 minutes, stirring occasionally, till onion is tender.
  5. Add the tomatoes and saute a couple of minutes.
  6. Add the shrimp and cook a minute or two till heated through.
  7. Meanwhile, combine the chicken broth with cornstarch in a small bowl and add to the skillet.
  8. Turn up heat slightly and cook about 3 or 4 minutes till the sauce is thickened.
  9. Add the pasta and stir till all the strands are coated with the sauce.
  10. Divide the mixture between 2 plates and adjust seasoning as desired.