20 snow peas, approx.
1 lb. asparagus, approx.
4 sm. zucchini, approx.
1 pkg. green peas, frozen
1 head broccoli
1 tbsp. olive oil
20 mushrooms, approx., cut up
6 plum tomatoes, approx., cut up
2 cloves garlic, crushed
Black pepper to taste
2 green onions, diced
1 lb. fettucini (fresh if possible)
1/2 tsp. basil, fresh or dried
2 lbs. shrimp, peeled & cleaned
3-4 tbsp. butter
1 c. heavy cream
1/4 c. chicken stock
1 c. Parmesan cheese (Romano cheese, opt.)
1 tsp. parsley, chopped

In large pot boil all vegetables which have been cut into bite sized pieces, until bright green (al dente). Coat a large skillet with 1 tablespoon olive oil add crushed garlic cloves, mushrooms and tomatoes. Season with green onions, black pepper and basil. Cook until all ingredients are well done. Last minute add shrimp, cook in above ingredients until pink and tender.

In medium saucepan, add 3 to 4 tablespoons butter, heavy cream, chicken stock, Parmesan (Romano) cheese and parsley. Heat until all ingredients have melted together to make sauce.

In large pot, boil fettucini until al dente. Place drained fettucini on large serving platter, next place vegetables, next add shrimp, mushrooms and tomatoes. Cover with sauce and enjoy.