Ingredients
Preparation
Thaw shrimp, if frozen. Set aside. For garlic paste, cut 1/2 inch off the pointed portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375° oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (should have about 2 to 3 tablespoons). Set aside.
Cook pasta according to package directions. Drain. Cover to keep warm.
Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.
In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon, granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes; heat through.
To serve, spoon shrimp over pasta. Sprinkle with Parmesan cheese. Toss to combine.
Yield
Serves 6
Cook Time
Prep Time: 15 mins.
Cook Time: 45 mins.
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 260
Calories from Fat: 144
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 16g
24%
Carbohydrates 41g
13%
Dietary Fiber 10g
40%
Saturated Fat 13g
65%
Calories 260kcal
13%
Cholesterol 120mg
40%
Protein 28g
46%
Sodium 110mg
4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
