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Ingredients
12 Ounces shrimp, fresh or frozen, peeled, deveined
2 Large bulbs garlic
1 (8 ounce) package dried regular and/or spinach linguine or Fettuccine
2 Cups fresh mushrooms, sliced
3/4 Cup yellow or green sweet pepper, chopped
1 Tablespoon olive oil
1/2 Cup water
1 Tablespoon fresh basil, snipped
Or
1 Teaspoon dried basil, crushed
2 Teaspoons cornstarch
1 1/2 Teaspoons fresh oregano, snipped
OR
1/2 Teaspoon dried oregano, crushed
1/2 Teaspoon instant chicken bouillon granules
1/8 Teaspoon ground black pepper
2 Medium tomatoes, peeled, seeded & chopped
1/4 Cup finely shredded Parmesan cheese
Instructions
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.