Lemony Shrimp Linguine
- 1 lb linguine
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 2 lemons, juice of
- 9 ounces cooked and peeled shrimp, defrosted if frozen
- 4 12 ounces frozen peas
- 1 tablespoon chives, finely snipped
- salt and pepper
- Cook the pasta according to the pack instructions.
- Pour the broth into a pan.
- Blend in the cornstarch and lemon juice and bring to the boil.
- Stir in the shrimp and peas.
- Heat gently for 4-5 minutes.
- Stir into the pasta with the chives.
linguine, vegetable broth, cornstarch, lemons, shrimp, frozen peas, chives, salt
Taken from www.food.com/recipe/lemony-shrimp-linguine-345660 (may not work)