1/2 lb Linguine
1 tb Olive oil
1/2 c  Chopped onion
1    Stalk celery,chopped
1/2 c  Chopped sweet red pepper
1 1/2 c  Broccoli florets
1 1/2 c  Chicken broth,divided
1 tb Cornstarch
20 md Shrimp,peeled and deveined
1    Clove garlic,minced
2    Green onions,sliced
2 tb Dry white wine
1 ts Lemon juice

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.