1/4 c. butter
2 tsp. minced garlic
2 carrots, julienned
1 med. zucchini, julienned
1 red & green peppers, julienned
1 c. whipping or heavy cream
1/2 c. grated Parmesan cheese + 1/4 c. to toss
1 tbsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
Pasta of your choice (angel hair is best)
Shellfish - approx. 1 lb. for 2 people - shrimps or scallops or mussels, cleaned, shelled & deveined, etc.

Saute garlic in butter for 1 minute. Add vegetables and toss over high heat until done. Stir in cream, cheese, dill, salt, paprika, and pepper and uncooked shellfish. Cook until bubbly and slightly thickened and test shellfish to doneness. Keep mixture from sticking.

Cook pasta in boiling water until al dente. Drain and pour cream sauce mixture over and toss. Add an additional 1/4 cup Parmesan cheese and toss again. Serve immediately on warm dishes. This will thicken as it stands.