Instructions: Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Cut shrimp in half lengthwise; set aside.

Cook pasta according to package directions. Drain; keep warm.

Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil until onion is tender.

In a small mixing bowl, stir together wine, bouillon granules, basil, oregano, cornstarch and pepper. Add to mushroom mixture. Cook and stir until thickened and bubbly.

Add shrimp to mushroom mixture. Cover and simmer about 2 minutes or until shrimp turn pink. Stir in tomatoes; heat through.

Spoon the shrimp mixture over pasta. Sprinkle with parmesan cheese and parsley. Toss to coat.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skins should slip off easily.

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