Howie’s Mushroom and Shrimp Rigatoni

Howie made this today, just spur of the moment. I begged him to type it out since it was so good. I reminded him that he's always telling me to write down my recipes.

The stink replied to me, "That's because you always forget how you do them. I'll remember." Man's got a point there. He did humor me, though, and said I could post it. The only reason he measured anything was he wanted to be accurate for the calories and fat.

Howie’s Mushroom and Shrimp Rigatoni

Makes 6 servings
460 calories 12 grams of fat per serving

1 tsp dried oregano
1 tsp dried thyme
½ tsp dried rosemary
1 clove garlic or to taste
1/2 habanera pepper, seeds removed. Or a whole one with seeds if you like spice.
8 oz portabella mushrooms
5 tbls of Parmesan cheese
1 tsp corn starch
1-cup skim milk
1 med size onion
1 16-oz box rigatoni
4 Tbsps olive oil
8 oz bag frozen peeled/de-tailed shrimp (I used salad shrimp)

Put water on to boil for pasta.

Dice pepper into very small pieces. Dice onion and chop mushrooms and add crushed garlic; and add in the pepper. Put all of this into frying pan with oil and cook on medium until onions are cooked down. Add in frozen bag of cooked shrimp and the rest of the spices and cook until shrimp are heated.

Cook pasta.

Take cup of milk and stir in parmesan cheese and cornstarch. Add this to your frying pan slowly pouring a little and stirring until its mixed and then stir in a little more. Do this until all is added and let simmer for a couple of minutes. Toss with drained pasta.