Meanwhile, in a large saucepan cook the mushrooms, onion, and garlic in hot oil until onion is tender. Combine the wine or water, basil, oregano, bouillon granules, cornstarch, and pepper. Add to saucepan. Cook and stir until bubbly.
Add shrimp to wine mixture. Cover and simmer about 3 minutes or until shrimp turn pink. Stir in tomatoes and heat through. To serve, toss pasta with parsley. Spoon shrimp mixture over pasta. Sprinkle with Parmesan cheese. Makes 4 servings.