Zucchini Pasta With Shrimp

• 4 large zucchini (about 2 1/2 lb.)
• 1 1/2 tablespoons olive oil
• 1 pound large shrimp (about 22), peeled and deveined
• Salt and pepper
• 2 cups fresh corn kernels
• 1 1/2 cups fresh peas
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 2 tablespoons lemon juice
• 1/4 cup torn fresh basil

1. Using a vegetable peeler, shave sides of zucchini to create ribbons (discard peel), turning zucchini once you hit seedy core.
2. In a deep, heavy 12-inch skillet, warm oil over medium-high heat. Season shrimp with salt and pepper and cook, turning often, until just pink and cooked through, about 3 minutes. Transfer to a bowl.
3. Add corn and peas to skillet and cook, stirring, for 1 minute. Add zucchini and wine. (Don't worry about crowding skillet; zucchini will wilt.) Cook, tossing with tongs, until zucchini is crisp-tender, 5 to 6 minutes. Add butter and continue tossing until all vegetables are tender, about 1 minute. Add shrimp and cook, stirring, until shrimp are warmed through, about 1 minute more. Remove skillet from heat. Stir in lemon juice and basil, season with salt and pepper and serve.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

zucchini, olive oil, shrimp, salt, corn kernels, fresh peas, white wine, unsalted butter, lemon juice, fresh basil

Taken from www.myrecipes.com/recipe/zucchini-pasta-with-shrimp (may not work)