Makes 4 servings
1/2 pound linguine
1 tablespoon olive oil
1/2 cup onion, chopped
1 stalk celery, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups broccoli florets
1 1/2 cups chicken broth, divided
1 tablespoon cornstarch
20 medium shrimp, peeled and deveined
1 clove garlic, minced
2 green onions, sliced
2 tablespoons dry white wine
1 teaspoon lemon juice
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 inch skillet sauté onion and celery for 2 minutes in olive oil. Add 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 black 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.