Aroma Wednesday: Shrimp Pasta

Today, I'm sharing my recipe for Shrimp Pasta.  It's my own creation.  I wish I had a fancier name for it, but I don't.  The noodles are actually just thin spaghetti. Wheat only.  Every pasta strand, noodle or elbow and slice of bread or grain in the house is wheat or whole grain.  Oh, except for grits.  I love grits and cheese!  Anyway...here's how I put this 30-minute bowl-worthy dish together.
Read more below and see photos

Ingredients

1/4 ea of the following:
onion
peppers (green, red, yellow & orange)
1tbsp corn starch
1tbsp extra virgin olive oil 
1 can of diced tomatoes
1 can of chicken broth 
1 box of thin spaghetti or angel hair pasta 
1lb of shrimp (cooked or uncooked)
Seasoning: sea salt, pepper, garlic powder (or fresh garlic) & oregano

Preparation:

Cut veggies into thin strips.  Drain diced tomatoes (save tomato juice for sauce).  Start water boiling for pasta.

Heat pan and add olive oil.  Add seasoned shrimp and veggies once oil starts to sizzle. 

Once shrimp is a light pinkish color, add drained diced tomatoes. *Note - cooking time will be less for cooked shrimp.  You can add tomatoes in step one above in this case.

Let tomatoes start to sizzle, meantime, add corn starch to tomato juice and stir until dissolved. Stirring continuously, add sauce and chicken broth to pan.  Let simmer for 5 minutes.  Drain pasta.

Toss shrimp sauce and pasta.  Voila!

This a delicious meal for busy moms.  The kids and hubby will love it.  It's like a fancy spaghetti.  You don't need veggies on the side with this dish, but if you want to add some, I recommend broccoli or sweet peas.