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Linguine with Honey Sauced Prawns


      8 ounces prawns, peeled and deveined
      1/4 cup julienne carrots
      1/4 cup julienne celery
      1/4 cup green onions, diagonally sliced
      3 cloves garlic, minced
      1 tablespoon olive oil
      1/4 cup water
      2 tablespoons honey
      2 teaspoons cornstarch
      1/2 teaspoon salt
      1/8 teaspoon crushed dried red chiles
      1/8 teaspoon rosemary
      warm cooked linguine pasta


    In medium skillet, stir-fry prawns, carrot, celery, green onion and garlic in oil about  3 minutes or until shrimp start to turn pink. Combine remaining ingredients except pasta;  mix well. Add to vegetable mixture; stir-fry about 1 minute or until sauce thickens. Serve  over linguine.

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