Lemon Garlic Shrimp With Mushrooms And Peas

• 10 ounces fettuccine pasta
• 3 tablespoons olive oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 8 ounces fresh mushrooms, sliced
• 10 ounces frozen peas, thawed
• 1 (14 1/2 ounce) can chicken broth
• 2 tablespoons 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 tablespoons 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.

pasta, olive oil, onion, garlic, mushrooms, frozen peas, chicken broth, cornstarch, shrimp, fresh parsley, lemon, lemon, tomato, parmesan cheese

Taken from www.food.com/recipe/lemon-garlic-shrimp-with-mushrooms-and-peas-317489 (may not work)