Cook the pasta according to directions, drain and keep warm.
Combine chicken broth, corn starch, and basil in a small bowl.
Cook mushrooms, pepper and garlic in oil for about three minutes, or until pepper is just tender.
Add broth mixture and undrained tomatoes, and cook and stir until it bubbles.
Add shrimp and cover and simmer for about two minutes, or until sauce is heated through.
Cover pasta with sauce, and freshly grated Parmesan or Romano cheese, and serve.