Tomato-Basil Garlic Shrimp

Add broth a few tablespoons at a time, otherwise the vegetables will simmer rather than stir-fry.

Ingredients

8 ounces fettuccine
3/4 cup low-sodium chicken broth, divided
3/4 teaspoons cornstarch
1 tablespoon peanut or vegetable oil
1 tablespoon minced garlic
1/2 teaspoon finely chopped and seeded jalapeno chilies (optional)
1 pound large shrimp, peeled, deveined and patted dry
1 medium zucchini, cut in half lengthwise and then into 1/4-inch-thick slices (about 8 ounces)
3 ripe tomatoes, cut into 1/4-inch-thick wedges (about 1 pound)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped fresh basil

Directions

Prepare pasta according to package directions. In a small bowl combine cup broth and cornstarch.

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until hot. Swirl in oil, garlic, chilies and shrimp and stir-fry 1-2 minutes or until shrimp just begin to turn pink. Transfer shrimp to a plate.

Add zucchini, tomatoes and remaining cup chicken broth a few tablespoons at a time and stir-fry for 2-3 minutes or until vegetables begin to soften. Add a few more tablespoons of broth as the pan becomes dry. Return shrimp to wok and add salt, pepper and basil. Restir broth mixture before adding to wok. Cook 1 minute or until shrimp and vegetables are cooked through and sauce has thickened slightly. Divide fettuccine among 4 plates and top with the shrimp mixture.