Recipe

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• 10 oz fettuccine pasta
• 3 tbsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 8 oz fresh mushrooms, sliced
• 10 oz frozen peas, thawed
• 1 (14 1/2 oz) can chicken broth
• 2 tbsp cornstarch
• 1 lb medium shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped
• 1 lemon , juice of
• 1 lemon , zest of
• 1 fresh tomato, chopped and seeded
• 2 tbsp parmesan cheese, shredded

• 1 Heat oil in large skillet.
• 2 Add onion, garlic and mushrooms, and cook until onions are tender and mushrooms have given off their liquid.
• 3 Combine chicken broth and cornstarch; whisk until smooth.
• 4 Add to skillet, and cook until sauce is thickened and translucent.
• 5 Add shrimp, parsley, peas, lemon juice, zest, and tomato; cook until heated through.
• 6 Prepare pasta according to package directions.
• 7 Toss pasta with shrimp mixture.
• 8 Garnish with Parmesan cheese, and serve.