2 red bell peppers, stemmed and seeded
1/2 lb. mushrooms
1 sm. zucchini
1 lb. uncooked lg. shrimp
1/2 lb. spaghetti, linguini, or fettuccine
3 tbsp. olive oil
1 tbsp. finely minced garlic

Slice peppers into 1/2 inch strips and set aside. Wipe mushrooms clean, cut into 1/4 inch slices and set aside. Trim ends from zucchini and cut in half crosswise, then slice each half into 3-4 slabs, lengthwise. Set aside. Peel shrimp and cut each one lengthwise into 4 pieces. Set aside.

Bring large pot of water to boil and cook pasta according to package directions. Meanwhile, in wok or large skillet heat oil over high heat. When pan is very hot, add peppers and shrimp and cook, stirring 2 minutes. Add mushrooms, zucchini, and garlic and cook another 2 minutes.

Remove from heat, add lemon juice and stir in butter until incorporated. Season to taste with salt and pepper. Drain pasta place on serving platter. Top with shrimp and vegetables mixture and serve immediately. Serves 4.