Garlic Shrimp and Mushroom Pasta

8 oz. uncooked angel hair pasta
1/2 lb. sliced fresh mushrooms
1 medium onion, chopped
1/3 cup Olio Greek olive oil
4 garlic cloves, minced
1 lb. uncooked medium shrimp, peeled and deveined
1/2 cup chicken broth
1 Tbsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 plum tomatoes, chopped
1/2 cup grated Romano cheese, divided
1 Tbsp. butter
Cook pasta according to package directions. Meanwhile, sauté mushrooms and onion in olive oil in a large skillet until tender. Add garlic; cook 1 minute longer. Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4 to 5 minutes or until sauce is slightly thickened and shrimp turn pink. Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.
Yield: 5 servings