Pasta With Shrimp Primavera

• 1 lb shrimp, peeled and deveined
• 1/4 lb snow peas, strings removed
• 1 medium red bell pepper, cut into thin slices
• 6 large mushrooms, cut into 1/2-inch thick slices
• 1 small tomatoes, cut into chunks
• 4 large garlic cloves, minced
• 1/2 lemon, juice of
• 2 tablespoons dry white wine
• 2 teaspoons dried basil (or 2 tablespoons fresh)
• 2 tablespoons olive oil
• salt and pepper
• PASTA
• 12 ounces linguine
• 2 tablespoons olive oil
• 4 large garlic cloves, minced
• salt and pepper
• parmesan cheese, freshly grated for garnish

1. Place all ingredients for Shrimp Primavera into a bowl. Combine well and let marinade for approximately 30 minutes. Meanwhile bring a large pot of water to a boil.
2. Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
3. Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
4. Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
5. Serve immediately, passing the parmesan cheese.

shrimp, snow peas, red bell pepper, mushrooms, tomatoes, garlic, lemon, white wine, basil, olive oil, salt, pasta, linguine, olive oil, garlic, salt, parmesan cheese

Taken from www.food.com/recipe/pasta-with-shrimp-primavera-308167 (may not work)