1 (1 lb.) pkg. ronzoni, vermicelli or linguine
3/4 c. olive oil
3 lg. garlic cloves, minced (2 tbsp.)
1/2 tsp. finely chopped lemon peel
2 carrots, cut in 2-inch thin strips
1 med. (about 8 oz.) zucchini, cut in 2-inch thin strips
1 med. red pepper, cut in 2-inch thin strips
1 1/2 lbs. cleaned med. shrimp
2 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. torn fresh basil
2 tbsp. torn Italian parsley

Or use 2 teaspoons dried basil.

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 or 4 minutes. Sprinkle with lemon juice. Salt and pepper. Stir in basil and parsley. Spoon over pasta and toss well. Makes 8 servings.