1. In a pan, heat 1 tablespoon olive oil. add onions and mushrooms and sautee until soft, with garlic, salt, and pepper. add in shrimp, cook until pink.
2. boil pasta, drain.
3. once shrimp is pink and veggies are cooked, add 1/4 cup chicken broth OR white wine, and 1/4 cup low fat sour cream, or skim milk thickened with a bit of corn starch.
4. add peas and carrots, if you wish. add pasta shorty thereafter.
5. simmer together on low heat until blended.
6. top with parmesan cheese, ground black pepper, fresh parsley.
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