1 (8 oz.) pkg. linguine
3/4 c. chicken broth
1 sm. head broccoli, cut into florets (about 3 c.)
1 tbsp. olive oil
12 oz. med. shrimp, peeled and deveined
1 lg. tomato, diced (1 c.)
1/4 tsp. crushed red pepper

Prepare linguine according to package directions. Meanwhile, in a 1 quart saucepan bring broth to a boil. Add broccoli; cook on low, covered, about 3 minutes. Drain. Set broccoli aside. In large skillet heat oil and shrimp; cook until shrimp turns pink. Stir in broccoli, tomatoes, pepper; cook 2 minutes longer (stirring occasionally). Drain linguine; arrange on serving platter. Spoon shrimp mixture over linguine to serve. Makes 4 servings.