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.