1 lb. thin spaghetti
3/4 c. olive oil
3 lg. cloves garlic, minced
1/2 tsp. minced lemon peel
2 carrots, thinly sliced
1 zucchini, julienned
1 red pepper, julienned
1 1/2 lb. cleaned shrimp
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. dried basil
2 tsp. dried parsley

Cook spaghetti as directed. Heat oil in large skillet or wok. Stir fry garlic and lemon peel for about 1 minute. Add vegetables and shrimp. Cook until shrimp is pink, about 4 or 5 minutes. Sprinkle with lemon juice, salt, pepper, basil and parsley. Pour shrimp mixture over hot spaghetti. Serve immediately with grated cheese.