A LIGHTER TWIST ON SHRIMP SCAMPI

I found a recipe on epicurious.com for "Sonoran Shrimp Scampi" and made some changes... added mushroms, onions, chicken broth and asiago and eliminated sun dried tomatoes and lime zest and a few minor changes here and there. This is what I came up with. It was SOOO good!!!!

Serves 2

2 tablespoons olive oil
1/2 cup onion, cut into 1-2" pieces
1 Poblano pepper cut into 1" pieces
1 Jalapeño, seeds removed and minced
1 coarsely chopped red bell peppers
4 cloves garlic, minced
3 tablespoons lime juice
1 cup white wine
1 cup chicken bullion
1 teaspoon cornstarch
1/2 cup baby bella mushrooms (or any mushroom that you like) cut in bite sized chunks
1 pound shrimp, cleaned, peeled and de-veined
1/2 pound uncooked wheat penne (or other wheat pasta)
1/2 cup chopped cilantro
grated asiago cheese (optional)

Boil water and begin cooking pasta according to package directions.

Heat oil in a large skillet over medium heat, add onions and peppers and cook for 2-3 minutes or until veggies begin to soften. Add garlic and cook for 1 -2 minutes, stirring occasionally. Stir in lime juice and wine. Cook, stirring occasionally until liquid is reduced by half. Add mushrooms and cook for 3 minutes or until mushrooms begin to soften. Add cornstarch to chicken broth and stir until dissolved. Add broth and shrimp to mixture in pan. Cook until shrimp turn opaque about 5 minutes. Toss pasta into mix and combine. Serve topped with cilantro and asiago.