Tomato-Garlic Shrimp Pasta

Ingredients: (Conversion Chart)

• 8 ounces fettuccine
• ¾ cup chicken broth, divided
• ¾ teaspoons cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 pound large shrimp, peeled and deveined
• 1 zucchini, halved lengthwise and cut into ¼-inch thick slices
• 3 tomatoes, sliced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 tablespoons grated Parmesan cheese

Directions:

1. Cook pasta until al dente. In a bowl combine half of broth and cornstarch.
2. Heat a skillet over high heat until hot. Swirl in oil, garlic and shrimp and stir-fry 1 to 2 minutes or until shrimp just begin to turn pink. Transfer shrimp to a plate.
3. Add zucchini, tomatoes and remaining chicken broth a few tablespoons at a time and stir-fry for 2 to 3 minutes or until vegetables begin to soften, adding a few more tablespoons of broth as the mixture becomes dry. Return shrimp to skillet, adding salt and pepper. Restir broth mixture before adding to wok. Cook 1 minute or until shrimp and vegetables are cooked through and sauce has thickened slightly. Divide fettuccine among 4 plates and top with shrimp mixture. Sprinkle grated Parmesan cheese over pasta, and serve.

Nutrition Info: