1 (12 oz.) pkg. spaghetti
1/2 c. olive oil
2 to 3 large garlic cloves, pressed
1/2 tsp. finely chopped lemon peel
2 carrots, cut in 2 inch thin strips
1 med. (about 8 oz.) zucchini, cut as carrots
1 med. red peppers, cut same as carrots
1 1/2 lb. cleaned med. shrimp
2 tbsp. lemon juice
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. torn fresh basil or 1 tsp. dried
2 tbsp. torn fresh Italian parsley

Cook spaghetti as directed on package. Meanwhile, heat oil in large skillet. Cook and stir garlic and lemon peel about 30 seconds. Add vegetables and shrimp and cook over medium heat, stirring constantly until shrimp turns pink. It take me 5 to 7 minutes. Make sure all shrimp is cooked. Sprinkle with lemon juice, salt and pepper. Stir in basil and parsley. Spoon over spaghetti and toss well. Makes 6 servings. Serve with green salad.