Shrimp Pasta Toss

• 1 c. sliced mushrooms
• 1/2 c. chopped onion
• 2 cloves garlic, finely chopped
• 1 tsp. basil
• 2 Tbsp. olive oil
• 1/2 c. water
• 2 Tbsp. lemon juice
• 2 tsp. chicken flavored instant bouillon
• 1 lb. medium shrimp, peeled and deveined
• 1 c. chopped green pepper
• 1 large tomato, seeded and chopped
• 1/2 (1 lb.) pkg. Pennsylvania Dutch broad egg noodles
• 2 Tbsp. grated Parmesan cheese

1. In large skillet, cook the first 4 ingredients in oil.
2. Add water, lemon juice and bouillon.
3. Bring to boil.
4. Add shrimp and pepper; simmer, uncovered, for 5 to 8 minutes, until shrimp turns pink.
5. Stir in tomato.
6. In large bowl, toss shrimp mixture with hot cooked noodles and grated cheese.

mushrooms, onion, garlic, basil, olive oil, water, lemon juice, chicken, shrimp, green pepper, tomato, dutch, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213504 (may not work)