Shrimp Lo Mein

• 1 pound uncooked medium shrimp, peeled and deveined
• 2 garlic cloves, sliced
• Dash blackened seasoning
• 6 ounces uncooked whole wheat linguine
• 4 teaspoons cornstarch
• 1/3 cup water
• 1/4 cup ketchup
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons sherry or reduced-sodium chicken broth
• 2 teaspoons honey
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, divided
• 1 celery rib, sliced
• 1 medium carrot, chopped
• 1/2 cup sliced fresh mushrooms
• 1/4 cup fresh broccoli florets
• 2 tablespoons chopped cashews
• 1 can (8 ounces) unsweetened pineapple chunks, drained

1. In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions.
2. Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside.
3. In a
4. or wok, stir-fry shrimp in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
5. Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms, broccoli and cashews; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
6. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; stir into skillet. Add shrimp and pineapple; heat through.

shrimp, garlic, whole wheat linguine, cornstarch, water, ketchup, soy sauce, sherry, honey, ground ginger, red pepper, olive oil, celery, carrot, mushrooms, fresh broccoli florets, cashews, pineapple

Taken from www.tasteofhome.com/recipes/shrimp-lo-mein/ (may not work)