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

Cook spaghetti as directed. Meanwhile heat oil in large skillet, cook and stir garlic and lemon peel about 30 seconds. Add vegetables and stir an additional 5 minutes over medium heat. Add shrimp and cook only until shrimp turn pink, about 3-4 minutes. Sprinkle with lemon juice, salt and pepper. Stir in basil and parsley. Spoon over pasta and toss well.