Shrimp & Vegetables With Linguine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Linguine,
1 tbsp: Olive oil,
1/2 cup: Chopped onion,
1 Stalk: celery, chopped
1/2 cup: Chopped sweet red pepper,
1 1/2 cup: Broccoli florets,
1 1/2 cup: Chicken broth, divided
1 tbsp: Cornstarch,
20 medium: Shrimp, peeled and deveined
1 Clove: garlic, minced
2: Green onions, sliced
2 tbsp: Dry white wine,
1 tsp: 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
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.
Source from luhu.jp
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.
Source from luhu.jp