"Glop" - cooking recipe

Ingredients

2 lb. lean hamburg
1 can beef bouillon
1 small onion, chopped
1 c. chopped celery
1 c. frozen or fresh corn
2 Tbsp. corn or potato starch
2 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
2 c. dry macaroni, cooked
8 oz. rigatoni or other favorite pasta
1/4 c. olive oil
1 lb. medium shrimp, peeled and deveined
1 green pepper, cut into short, thin strips
1 yellow or red pepper, cut into short, thin strips
1 c. sliced mushrooms
3 cloves garlic, minced
1 Tbsp. dry basil, crumbled
2 medium tomatoes, coarsely chopped
1 c. picante sauce
grated Parmesan cheese

Preparation

Cook and drain pasta.
While it's cooking, heat oil in large skillet over medium-high heat.
Add shrimp, peppers, mushrooms, garlic and basil.
Cook, stirring frequently, to prevent sticking, until shrimp are cooked through and peppers are almost tender (3 to 4 minutes).
Stir in tomatoes and picante sauce; simmer 2 to 3 minutes (stirring frequently).
Add pasta; mix well.
Serve with cheese and additional picante sauce, if desired.