Scampi Primavera

• 1 package spaghetti I prefer thin
• 1/4 cup olive oil
• 3-4 large cloves garlic,minced
• 1/2-1 tsp. finely chopped lemon peel
• 2 large carrots julliened & 2" lengths
• 18oz zucchini julliened & 2"
• lengths
• 1 red pepper julliened & 2" lenghts
• 1 1/2 lbs. CLEANED medium shrimp
• 2 Tbls.lemon juice
• 3/4 tsp salt
• pepper to taste
• 2 Tbls. or more of torn fresh Basil leaves
• 2 Tbls. or more chopped fresh parsley
• lemon olive oil to finish

1. Cook spaghetti till al dente only!
2. While spaghetti is cooking, heat olive oil in large saute pan or skillet till hot but not smoking.
3. To pan add garlic & lemon peel for 30 seconds stirring constantly, add shrimp & vegetables & cook & stir over medium heat till shrimp turns pink on both sides.
4. Sprinkle with lemon juice, salt & pepper,basil & parsley.
5. Spoon over pasta & toss.
6. Finish with a small drizzle of lemon olive oil or omit if not available.

thin, olive oil, garlic, lemon peel, carrots, zucchini, lengths, red pepper, shrimp, tblslemon juice, salt, pepper, fresh basil, parsley, lemon olive oil

Taken from www.epicurious.com/recipes/member/views/scampi-primavera-1201808 (may not work)