| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
|
Seafood, Vegetables, Main dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Linguine |
| 1 |
tb |
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 |
tb |
Cornstarch |
| 20 |
md |
Shrimp,peeled and deveined |
| 1 |
|
Clove garlic,minced |
| 2 |
|
Green onions,sliced |
| 2 |
tb |
Dry white wine |
| 1 |
ts |
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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