2 c. cooked spiral pasta
1/2 c. green pepper
1/2 c. celery
1/2 c. zucchini, sliced & quartered
2 1/2 c. water
Salt, pepper, garlic powder
1 1/2 lbs. med. shrimp
1/4 c. red pepper
1 (6 oz.) drained ripe olives
1 (10 oz.) pkg. frozen peas, thawed & drained
1/4 stick butter
1/2 c. Marie's ranch dressing

Peel, clean and devein shrimp. Boil water, add butter and shrimp. Cook shrimp until light pink in color - do not overcook. Drain and set aside until cool. In a mixing bowl, combine pasta, peppers, celery, zucchini, olives and peas.

Stir in 1/4 cup of the dressing. Add shrimp using salt, pepper and garlic powder as seasoning. Add remaining dressing. Refrigerate 2 hours or longer before serving. Serves 4 to 6.