Linguini with Honey-Sauced Prawns

1 lb Prawns; peeled and deveined
1/2 c Julienne carrots
1/2 c Sliced celery
1/2 c Green onions; diagonally sliced
3 Cloves garlic; minced
2 tb Olive oil
1/2 c Water
1/4 c Honey
4 ts Cornstarch
1/4 ts Red pepper flakes; crushed
1/4 ts Dried rosemary leaves; crushed
1 lb Linguini; cooked and kept warm


Stir-fry prawns, carrots, celery, green onions and garlic in oil in a large skillet over medium-high heat about 3 minutes or until prawns start to turn pink. Combine remaining ingredients except pasta in a small bowl; mix well. Add to prawn mixture; stir-fry about 1 minute or until sauce thickens. Serve over pasta.