1 pkg. (1 lb.) pasta (linguini, spaghetti, whatever)
1 1/2 lbs. cleaned shrimp
3/4 c. olive oil
3 large garlic cloves, minced
1/2 tsp. finely chopped lemon peel
2 carrots, cut into 2 inch strips
1 med. zucchini, cut into 2 inch strips
1 med. red pepper, very thinly sliced
2 tbsp. lemon juice
2 tbsp. torn fresh basil
2 tbsp. torn Italian parsley
3/4 tsp. salt
1/8 tsp. pepper

Cook pasta as directed on package. Meanwhile, heat oil in large skillet, cook and stir garlic and lemon peel about 30 seconds. Add vegetables and shrimp and cook and stir over medium heat until shrimp turns pink (about 3 to 4 minutes). Sprinkle with lemon juice, salt, pepper, basil and parsley. Spoon over pasta and toss well. (Makes 8 small servings).

Notes: I used 10 garlic cloves, 1 onion very thinly sliced and mushrooms, sliced thin. In addition, instead of cutting veggies into 2 inch strips, I grated them on the large side of a cheese grater and it worked very well. Also, you may want to heat up the oil, add the garlic and lemon peel and let cool. Once cool add the veggies and shrimp and let marinate for about an hour to let flavor seep in, then cook as directed.