Mushroom and Shrimp Rigatoni
Ingredients
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- ½ tsp. dried rosemary
- 1 clove garlic or to taste
- 1/2 habanera pepper, seeds removed. (Or a whole one with seeds if you like spice)
- 8 oz. portabella mushrooms
- 5 Tbs. of Parmesan cheese
- 1 tsp. corn starch
- 1-C. skim milk
- 1 med. size onion
- 1 16-oz. box rigatoni
- 4 Tbs. olive oil
- 8 oz. bag frozen peeled/de-tailed shrimp
Directions
Put water on to boil for pasta. Dice pepper into very small pieces. Dice onion and chop mushrooms and add crushed garlic; and add in the pepper. Put all of this into frying pan with oil and cook on medium until onions are cooked down. Add in frozen bag of cooked shrimp and the rest of the spices and cook until shrimp are heated. Cook pasta. Take C. of milk and stir in parmesan cheese and cornstarch. Add this to your frying pan slowly pouring a little and stirring until it's mixed and then stir in a little more. Do this until all is added and let simmer for a couple of minutes. Toss with drained pasta.
Makes 6 servings.


