kung pao linguini with shrimp and broccoli

my husband loves my kung pao chicken recipe and would have me make it on a weekly basis if he had his way. i found this recipe and thought it would be a great way to lighten up kung pao and add healthy vegetables! next time i make this, i will definitely add more peppers. it needed more of a kick!


kung pao linguini with shrimp and broccoli
from http://blogchef.net/kung-pao-linguini-recipe/

1 lb uncooked linguini
1 lb broccoli florets
1 lb raw cleaned and deveined shrimp with tails removed
½ cup chicken broth
2 tablespoons cornstarch
¾ cup soy sauce
2 tablespoons red wine vinegar
1 tablespoon sesame oil + more for frying
¼ cup garlic (minced)
5-6 dried ancho chiles ( remove seeds if you don't want too spicy)
1 cup dry roasted peanuts
Bring a large pot of salted water to a boil, add broccoli florets and linguini and cook according to package directions. When broccoli has turned bright green and linguini has finished cooking drain and set aside.
While noodles are cooking, toss shrimp with ½ cup of cornstarch until evenly coated. Heat oil in wok. Fry shrimp in batches until opaque and fully cooked. Drain on paper towels.

 In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, red wine vinegar, and sesame oil.
Heat 2 tablespoons of oil in a wok or fry pan over medium-high heat. Add chiles and fry until they start to blacken and pop. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.

In a serving bowl add cooked linguini, broccoli and shrimp. Add the kung pao sauce mixture and stir to coat. Enjoy!