Simple, fast and healthy, this is a meal that you'll want to keep in your rotation. Change the flavors around by using different seafood and vegetables, so you'll always be pleasantly surprised with the flavors.

Ingredients

• 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

Directions

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 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.
4. 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.
5. 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.