3/4 c. olive oil
3 lg. garlic cloves
1 1/2 tsp. lemon peel, grated
2 tbsp. lemon juice
2 carrots, cut like fingers
1 zucchini
1 red pepper
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. basil
2 tbsp. parsley
16 oz. linguine
Any other vegetables desired
1 1/2 lb. cooked shrimp

Cook garlic and lemon peel until clear, add vegetables 4-7 minutes. Stir in lemon juice, salt, pepper, basil, and the parsley. Add thawed shrimp as linguine is being drained. Cook until pink, pour over linguini and feast.