Shrimp and 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.

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