Scampi Primavera

• 1 lb. spaghetti or vermicelli
• 3/4 c. olive oil
• 3 large garlic cloves, minced
• 1/2 tsp. fine chopped lemon peel
• 2 carrots
• 1 medium zucchini
• 1 medium red pepper
• 1 1/2 lb. medium shrimp
• 2 Tbsp. lemon juice
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. torn fresh basil
• 2 Tbsp. torn Italian parsley

1. Cut carrots into 2-inch thin strips.
2. Cut zucchini and red pepper into thin strips.
3. Cook pasta as directed.
4. Heat oil in large skillet; cook and stir garlic and lemon peel about 30 seconds.
5. Add vegetables and shrimp.
6. Stir over medium heat until shrimp turn pink, about 3 to 4 minutes.
7. Sprinkle with lemon juice, salt and pepper.
8. Stir in basil and parsley.
9. Spoon over pasta; toss well.
10. Serves 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729330 (may not work)