1 lb. linguine
3/4 c. olive oil
2 lg. garlic cloves, minced
1/2 tsp. finely chopped lemon peel
2 carrots, cut into 2-inch thin strips
1 med. zucchini, cut in 2-inch thin strips
1 med. red pepper, cut in 2-inch thin strips
1 1/2 lbs. raw, cleaned, med. shrimp
2 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. torn fresh basil or 2 tsp. dried
2 tbsp. fresh parsley

Cook pasta according to package directions.

Meanwhile, heat oil in large skillet, cook and stir garlic and lemon peel 30 seconds. Add vegetables and shrimp. Cook and stir over medium heat until shrimp turns pink, about 3 or 4 minutes. Sprinkle with lemon juice, salt, and pepper. Stir in basil and parsley. Spoon over pasta. Toss well. Serves 8.