Ingredients
- 20 shrimp
- 10 skillet
- 1 stalk celery
- 1 clove garlic
- 1/2 linguine
- 3 quarts boiling water until done but firm to the bite
- 1 1/2 c chicken broth
- 1 1/2 c broccoli florets
- 1/2 cup chicken broth
- 1/2 c sweet pepper (chopped red)
- 1/2 c onion (chopped)
- 2 tb dry wine (white)
- 1 tb olive oil
- 1 tb cornstarch
- 1 ts lemon juice
- 2 slices green onions
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.
