Penne Primavera With Shrimp

• 4 cups water
• 3/4 cup uncooked penne pasta
• 1/2 cup fresh or frozen baby carrots
• 3/4 cup fresh or frozen sugar snap peas
• 16 uncooked medium shrimp, peeled and deveined
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1/4 cup heavy whipping cream
• 3 tablespoons chicken broth
• 2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons minced fresh parsley

1. In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender.
2. Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper.
3. Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.

water, penne pasta, carrots, peas, shrimp, garlic, olive oil, heavy whipping cream, chicken broth, lemon juice, salt, pepper, parmesan cheese, parsley

Taken from www.tasteofhome.com/recipes/penne-primavera-with-shrimp/ (may not work)