Chipotle Shrimp With Pasta

• 8 ounces bow tie pasta
• 2 1/2 cups water
• 1 lb peeled and deveined shrimp
• 1 tablespoon cornstarch
• 1/4 cup chipotle marinade (Lawry's makes one)
• 4 ounces mushrooms
• 1/2 cup fresh tomato, diced
• 1/3 cup green onion, chopped
• 2 tablespoons butter
• 1/2 teaspoon seasoning salt

1. Preheat a 2-sided grill (like the Foreman grill). Place pasta and water in large saucepan. Cover and bring to boil over medium-high heat. Remove lid and cook 6-8 minutes, stirring often, until most of the water is absorbed.
2. Place shrimp and cornstarch in a large ziplock bag. Seal and shap to coat shrimp. Add marinade to bag, seal tightly and knead to coat; set aside.
3. Stir remaining ingredients gently into pasta. Reduce heat to low, cover and simmer 5 minutes, stirring occasionally.
4. Place shrimp on grill, using tongs, and close lid. Grill 3-4 minutes or just until shrimp turn pink. Serve over pasta.

pasta, water, shrimp, cornstarch, marinade, mushrooms, fresh tomato, green onion, butter, seasoning salt

Taken from www.food.com/recipe/chipotle-shrimp-with-pasta-121059 (may not work)