Shrimp & vegetables with linguine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Linguine |
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped onion |
| 1 | Stalk celery,chopped | |
| ½ | cup | Chopped sweet red pepper |
| 1½ | cup | Broccoli florets |
| 1½ | cup | Chicken broth,divided |
| 1 | tablespoon | Cornstarch |
| 20 | mediums | Shrimp,peeled and deveined |
| 1 | Clove garlic,minced | |
| 2 | Green onions,sliced | |
| 2 | tablespoons | Dry white wine |
| 1 | teaspoon | Lemon juice |
Directions
Freshly ground black pepper
Cook linguine in 3 quarts boiling water until done but firm to the bite.Set aside and keep warm.Meanwhile,in a 10" skillet,saute onion and celery 2 minutes in olive oil.Add sweet red pepper,broccoli and ½ cup of the chicken broth.Cover and cook 2 minutes.Add cornstarch to remaining cup chicken broth and set aside.Stir in shrimp,garlic, green onions,reserved chicken broth and cornstarch,white wine,lemon juice and pepper into vegetables.Cover and cook 2 to 3 minutes or until shrimp has turned pink and the sauce has thickened.Serve immediately over cooked noodles.Serves 4.