Shrimp wtih Sun-dried Tomato & Asiago Pasta

Ingedients
1 (16 ounce) package farfalle (bow tie) or penne pasta
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
2 1/4 cups heavy cream, divided
1/4 cube chicken bouillon, crumbled
3/4 cup grated Asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup onions, diced
1/4 cup chopped prosciutto
1/2 cup sun-dried tomatoes, chopped
1 tablespoon chopped fresh garlic
1/4 cup sliced mushrooms
1/2 cup peas
1/2 tablespoon parsley, fresh or flakes
Parmesan cheese, for serving

Directions
1.  Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
2.  Heat 2 tablespoons oil in a skillet over medium-high heat. Cook and stir shrimp unitl pink.  Don't overcook.  Set aside.
3.  In same skillet melt butter over medium heat.  Add onions, garlic, mushrooms, prosciutto and tomatoes.  Cook  until mushrooms are tender,
4.  Add 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
5.  Add peas and shrimp, reduce heat, and continue cooking until shrimp is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley. Heat through.
6.  To serve, place pasta in a large mixing or serving bowl. Add cream sauce. Toss well, and serve with parmesan cheese.

Note:  chicken can be substituted for shrimp or omitted for a vegetarian dish.