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Shrimp & vegetables with linguine
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| Artist: |
_ |
| Categories: |
Entrees, Seafood, Shrimp, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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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
| med | Shrimp, peeled and deveined | | 1
| | Clove garlic, minced | | 2
| | Green onions, sliced | | 2
| tbsp | Dry white wine | | 1
| tsp | Lemon juice |
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Procedures:
| 1 | Freshly ground black pepper | | 2 | 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 ?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. |
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