Fettuccine With Shrimps And Vegetables

• 1 pound fettuccine pasta from De Cecco
• 1 carrot peeled and sliced on rounds 1/4 inch thick
• 1 zucchini cut in 1/4 inch rounds
• fresh tomatoes desired quantities, cut into chunks
• frozen peas thawed
• 1 pound shrimps fresh, outer shell removed and deveined
• fresh basil leaves
• salt
• pepper
• 1 tablespoon olive oil
• 1 garlic clove peeled
• 2 tablespoons unsalted butter

1. Cook pasta according to the package direction.
2. Meanwhile in a large skillet add the olive oil and the garlic. Once the garlic is golden brown remove and toss. Add the carrots, zucchini, peas and tomatoes. Salt and pepper to taste.
3. Cook for 10 minutes over medium high heat.
4. Add the shrimps and the basil.
5. Cook stirring gently until the shrimps are pink. Remove from heat and set aside.
6. Drain the pasta and put the fettuccine in the vegetables skillet. Add the unsalted butter and mix well.
7. Serve hot.

carrot, zucchini, tomatoes, outer shell, fresh basil, salt, pepper, olive oil, garlic, unsalted butter

Taken from www.yummly.com/recipe/Fettuccine-with-Shrimps-and-Vegetables-1654838 (may not work)