Ingredients

8 ounces fettuccine
3/4 cup low-sodium chicken broth, divided
3/4 teaspoons cornstarch
1 tablespoon peanut or vegetable oil
1 tablespoon minced garlic
1/2 teaspoon finely chopped and seeded jalapeno chilies (optional)
1 pound large shrimp, peeled, deveined and patted dry
1 medium zucchini, cut in half lengthwise and then into 1/4-inch-thick slices (about 8 ounces)
3 ripe tomatoes, cut into 1/4-inch-thick wedges (about 1 pound)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped fresh basil