Garlic Shrimp & Mushroom Pasta

INGREDIENTS:

• 8 oz Uncooked Fettucine Pasta

• 1/2 Cup Chicken Broth

• 1/2 lb Sliced Fresh Mushrooms

• 1 Tbsp Italian Seasoning

• 1 Medium Onion, chopped

• 1/2 tsp Salt

• 1/3 Cup Verbena Garlic Mushroom olive oil

• 1/4 tsp Pepper

• 4 Garlic cloves, minced

• 2 Plum Tomatoes, chopped

• 1 lb. Uncooked Medium Shrimp, peeled and deveined

• 1 Tbsp Butter

• 1/2 Cup grated Romano cheese, divided

DIRECTIONS:

1. Cook pasta according to package directions.

2. Meanwhile, sauté mushrooms and onion in olive oil in a large skillet until tender. Add garlic; cook 1 minute longer.

3. Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4 to 5 minutes or until sauce is slightly thickened and shrimp turn pink.

4. Stir in the tomatoes, 1/4 cup cheese and butter.

5. Drain pasta; toss with shrimp mixture.

6. Sprinkle with remaining cheese.