Shrimp And Vegetable Spaghetti

• 12 oz. spaghetti
• 2 Tbsp. unsalted butter
• 2 Tbsp. extra virgin olive oil
• 3 medium carrots, peeled and cut into 3-inch julienne strips
• 1 each: large red and green bell pepper, cut into 3-inch julienne strips
• 6 medium garlic cloves, minced
• 1 medium yellow summer squash, cut into 3-inch julienne strips
• 1 medium zucchini, cut into 3-inch julienne strips
• 24 jumbo shrimp (about 1 1/2 to 2 lb.)
• 1/2 c. fish stock or bottled clam juice
• 2/3 c. heavy cream
• 2 c. fresh basil, cut into julienne strips
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. crushed hot red pepper

1. In a large pot of boiling salted water, cook the pasta, stirring once, until the spaghetti is tender, but still firm, about 8 minutes.
2. Drain immediately; rinse with cold water and drain again.
3. In a large skillet, melt the butter in the olive oil over moderately high heat.
4. Add the carrots and cook, stirring, for 2 minutes.
5. Add the red and green peppers and the garlic and cook, stirring, until slightly soft, about 3 minutes.
6. Stir in the squash and zucchini and cook until slightly soft, about 3 minutes longer.
7. Using a slotted spoon, transfer the vegetables to a bowl. Add the shrimp to the hot skillet and saute for 1 minute.
8. Add the fish stock and cook, scraping the bottom and sides of the pan, about 30 seconds.
9. Add the cream and bring the liquid to a boil. Cook, stirring, until the shrimp are just cooked through, about 2 minutes longer.

spaghetti, unsalted butter, extra virgin olive oil, carrots, red, garlic, julienne strips, zucchini, jumbo shrimp, fish stock, heavy cream, fresh basil, salt, freshly ground black pepper, hot red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918917 (may not work)