Shrimp & Vegetables with Pasta
Shrimp and Vegetables with Pasta recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, linguine
or spaghetti |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| 1 ½ | cups |
broccoli florets
|
|
| 1 ½ | cups |
chicken broth
divided |
|
| 1 | tablespoon |
cornstarch
|
|
| 20 | medium |
shrimp
peeled and deveined |
*
|
| 1 | clove |
garlic
minced |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
white wine
dry |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, linguine
or spaghetti |
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 355 | ml |
broccoli florets
|
|
| 355 | ml |
chicken broth
divided |
|
| 15 | ml |
cornstarch
|
|
| 2E+1 | medium |
shrimp
peeled and deveined |
*
|
| 1 | clove |
garlic
minced |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
white wine
dry |
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Cook linguine in 3 quarts boiling water until done but firm to the bite.
Set aside and keep warm.
Meanwhile, in a 10 inch skillet, sauté onion 2 minutes in olive oil.
Add green bell pepper, sweet red pepper, broccoli and ½ 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.
