Pasta and Shrimp Diavolo

Ingredients

For Pasta:
-8 ounces dried spaghetti, linguine, or fettuccine or 1 pound fresh fettuccine or linguine
-2 cups broccoli flowerets
For Diavolo:
-1 cup chicken broth
-2 tablespoons cornstarch
-2 tablespoons Dijon-style mustard
-2 tablespoons lemon juice
-1 tablespoon drained capers
-1 pound fresh shrimp, peeled and deveined, or 12 ounces frozen peeled and deveined shrimp, thawed
-2 tablespoons olive oil or cooking oil
-1/2 teaspoon hot chili oil
-Lemon wedges (optional)

Directions

FOR PASTA: In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Add the broccoli to the boiling dried pasta during the last 5 minutes of cooking time. Immediately drain. (If using fresh pasta, cook the broccoli separately in a small amount of boiling water for about 5 minutes, or until crisp-tender. Drain and add to cooked pasta.)

FOR DIAVOLO: In a small mixing bowl stir together chicken broth, cornstarch, mustard, lemon juice, and capers; set aside. In a large skillet cook and stir shrimp in hot olive oil or cooking oil and chili oil over medium-high heat for 1 minute. Stir broth mixture; carefully add to skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more, or till shrimp turn pink. Toss with pasta-broccoli mixture. If desired, garnish with lemon wedges. Serve immediately.