1/2 lb 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
A Recipe for
Shrimp & Vegetables With Linguine
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This Recipe for Shrimp & Vegetables With Linguine is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Shrimp & Vegetables With Linguine from the recipe cookbook of Recipes-to-go (Meal)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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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.
Serves: 4
Shrimp & Vegetables With Linguine Recipe brought to you by Recipes To-Go