Ingredients
- 20 shrimp
- 10 skillet
- 1 stalk celery
- 1 clove garlic
- 1/2 linguine
- 2,800 ml boiling water until done but firm to the bite
- 350 ml chicken broth
- 130 gr broccoli florets
- 120 ml chicken broth
- 65 gr sweet pepper (chopped red)
- 60 gr onion (chopped)
- 30 ml dry wine (white)
- 16 ml olive oil
- 8 gr cornstarch
- 5 ml 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.
