Optional clove garlic minced or teaspoon garlic powder tablespoons white wine tomatoes and parsley f

  1. Cook the pasta according to package directions.
  2. As the pasta cooks, melt the margarine in a large nonstick skillet.
  3. Add the shrimp and chicken bouillon. Add the garlic, if using. Stir-fry until the shrimp turn pink, about 3 to 4 minutes.
  4. Add the cornstarch to the milk and stir. Pour the mixture into the skillet. Stir constantly while the mix cooks. When it's thick and bubbly, sprinkle in the cheese and add the wine, if desired.
  5. Drain the pasta and toss with the sauce.
  6. Top with parmesan, chopped tomatoes, and parsley and serve.
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