MJF: Wonderful!! Tweaked a bit. Original recipe too thin with over-cooked shrimp.

Cook pasta in boiling water.

Meanwhile, saute tomatoes in a little oil skin side down. Watch they dont burn. Take off heat.

In large skillet saute vegetables in olive oil over medium-high heat. When near done, add the garlic. Then add broth, wine, lemon juice and cornstarch slurry, bring to a simmer. Once thickened add chopped shrimp, stir in well and turn heat off. Shrimp will cook.

When shrimp mostly pinkish, add tomatoes, green onions and stir. Then immediately take off heat.

To serve, spoon over cooked capellini