|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Broccoli florets||1 1⁄2 Cup (24 tbs)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Low-sodium chicken broth||1 Cup (16 tbs)|
|Shelled deveined large shrimp||15 Ounce|
|Hot cooked bow tie pasta||2 Cup (32 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Crushed red pepper flakes||1⁄4 Teaspoon|
1. In large skillet, heat oil; add broccoli and carrot. Cook over medium heat, stirring frequently, until carrot is tender-crisp, about 2 minutes. Stir in mushrooms and garlic; cook 1 minute longer.
2. Whisk in broth and cornstarch; add shrimp and cook, stirring occasionally, until shrimp begin to turn pink, about 3 minutes.
3. Stir in remaining ingredients; toss to combine.