Shrimp and vegetables with linguine

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.

Related recipes

• Lemon shrimp with linguine
• Linguine with shrimp and asparagus
• Linguini with scallops, shrimp and roasted vegetables
• Pasta with shrimp & vegetables
• Pasta with shrimp and vegetables
• Shrimp & vegetable pasta
• Shrimp & vegetables with linguine
• Shrimp and artichoke linguine
• Shrimp and fresh herb linguine
• Shrimp and vegetable pasta
• Shrimp and vodka linguine
• Shrimp linguine
• Shrimp linguine 2
• Shrimp sauce with linguine
• Shrimp vegetable stir fry with linguine^
• Shrimp with dried tomatoes and linguine
• Shrimp with garlic cream sauce over linguine
• Superb shrimp linguine
• Thai shrimp and vegetable pasta
• Thai shrimp and vegetables