Scampi Primavera

• 1 (1 lb.) pkg. spaghetti
• 3/4 c. olive oil
• 3 large garlic cloves, minced (2 Tbsp.)
• 1/2 tsp. finely chopped lemon peel (optional)
• juice of 1/2 lemon
• 2 carrots, cut into 2-inch thick strips
• 1 medium (8 oz.) zucchini, cut into 2-inch thick strips
• 2 medium red peppers
• 1 1/2 lb. shrimp
• 2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 4 Tbsp. fresh basil, torn
• 3 Tbsp. Italian parsley

1. Cook spaghetti as directed on package.
2. Meanwhile, heat oil in large skillet.
3. Cook and stir garlic with lemon peel and/or a little lemon juice about 30 seconds.
4. Add vegetables and shrimp and cook and stir over medium heat until shrimp turn pink, about 3 to 4 minutes.
5. Sprinkle with lemon juice, salt and pepper.
6. Stir in basil and parsley.
7. Serve over spaghetti.
8. Makes 8 servings.

spaghetti, olive oil, garlic, lemon peel, lemon, carrots, zucchini, red peppers, shrimp, lemon juice, salt, pepper, fresh basil, italian parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928 (may not work)