Ingredients
1 pound uncooked medium shrimp, peeled and deveined2 garlic cloves, slicedDash blackened seasoning6 ounces uncooked whole wheat linguine4 teaspoons cornstarch1/3 cup water1/4 cup ketchup2 tablespoons reduced-sodium soy sauce2 tablespoons sherry or reduced-sodium chicken broth2 teaspoons honey1/4 teaspoon ground ginger1/4 teaspoon crushed red pepper flakes2 tablespoons olive oil, divided1 celery rib, sliced1 medium carrot, chopped1/2 cup sliced fresh mushrooms1/4 cup fresh broccoli florets2 tablespoons chopped cashews1 can (8 ounces) unsweetened pineapple chunks, drained
Preparation
In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions.
Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside.
In a large nonstick skillet 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.
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.
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.
