It's easy to adjust amounts in this recipe.

1/2 lb. med., raw, unshelled shrimp
1/4 lb. linguine or spaghetti
1/4 lb. snow peas
1/4 lb. broccoli flowerettes
1 (6-7 inch) zucchini
1/2 green and (or) red pepper
1 med. carrot
4 scallions (green onions) or 1 sm. onion
1/4 lb. sliced mushrooms, sauteed
2 tbsp. olive oil
1 clove garlic, crushed or finely chopped
1/4 tsp. grated ginger root
1/2 c. chicken bouillon or broth
2 tbsp. grated Parmesan cheese

Shell and devein shrimp, removing tails. Trim pea pods, slice zucchini into 1/8 inch diagonal slices. Cut pepper into 1/4 inch strips. Cut carrots into 2 inch narrow strips (shoestring). Cut green onions into 2 inch lengths (or onion into 1/4 inch wedges).

Cook pasta according to directions. Add oil to heated large skillet; add garlic and ginger. Do not brown. Add carrots and 1/4 cup broth; cover, cook about 5 minutes. Add remaining vegetables including mushrooms and broth; sprinkle with shrimp. Cover and cook until shrimp are done and vegetables are al dente. While cooking, drain cooked pasta well. Return to kettle. Transfer vegetables and shrimp to pasta kettle. Toss together and sprinkle with cheese. Transfer to large warm serving bowl or individual plates. 4 servings. (This makes a meal for 2 of us).