Chipotle Shrimp with Pasta

8 oz Egg Noodles/ or bowtie pasta

2 ½ cup water

2/3 bag bag large shrimp (thawed & peeled)

I Tbsp cornstarch

Large zip top bag

Full teaspoon of puree chipotle

4 – 6oz crimini mushrooms

1cup frozen broccoli

4 spring onions chopped

2 Tbsp butter

1 teasp. Kosher salt

Fresh basil if available

Place pasta & water in large saucepan, cover & bring to boil on medium-high.  Remove lid,  cook 8 mins or al dente, stirring often.

Pat shrimp dry,  place in bag with cornstarch & chipotle.  Seal bag & shake to coat.  Knead bag.

Stir remaining ingredients into pasta, reduce heat, cover & simmer for 5 mins, stirring often.

Heat butter in separate pan,  add shrimp,  cook approx. 2 mins on each side.   Remove from pan & add pasta & veggies,  plus salt & pepper.   Toss in juice,  serve on plates and add shrimp & basil to top.

Enjoy.                                     –     Sue Charman