Shrimp And Vegetables With Linguine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Main dish, Seafood, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Linguine |
| 1 | T | Olive oil |
| 1/2 | c | Chopped onion |
| 1 | Stalk celery, chopped | |
| 1/2 | c | Chopped sweet red pepper |
| 1 1/2 | c | Broccoli florets |
| 1 1/2 | c | Chicken broth, divided |
| 1 | T | Cornstarch |
| 20 | Shrimp, peeled and deveined | |
| 1 | Clove garlic, minced | |
| 2 | Green onions, sliced | |
| 2 | T | Dry white wine |
| 1 | t | Lemon juice |
INSTRUCTIONS
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 1/2 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 37.8mg
Sodium: 517.5mg
Potassium: 318.9mg
Carbohydrates: 43.2g
Fiber: 2.2g
Sugar: 2.7g
Protein: 12.8g