Shrimp Primavera Pasta

• 4 -5 cloves garlic, minced
• 3 tablespoons olive oil
• 1 lb medium shrimp, peeled and deveined
• 8 ounces asparagus, cut into bit size pieces (fresh or frozen)
• 1 small zucchini, thinly sliced
• 1 carrot, thinly sliced into coins
• 14 cup snow peas, cut in half on the diagonal
• 12 cup broccoli floret
• 12 cup cauliflower floret
• 12 medium onion, sliced into crescents
• 4 -5 leaves fresh basil, chopped
• 1 medium tomatoes, seeded and chopped (peeled if desired)
• 6 fresh mushrooms, sliced
• 34 cup chicken broth
• 12 ounces linguine, cooked
• salt and black pepper (to taste)
• grated parmesan cheese

1. In skillet or wok, saute garlic, oil, and shrimp until shrimp are no longer opaque and cooked through (4-5 minutes).
2. Add asparagus, zucchini, carrot, snow peas, broccoli, cauliflower, onion, and basil.
3. Simmer until vegetables are almost tender (about 10 minutes).
4. Add chicken broth, mushrooms, and tomato; bring to a boil.
5. Reduce heat; cover and simmer for 5 minutes; mix well.
6. Pour shrimp and veggie mixture over cooked pasta (or toss all together to serve).
7. Sprinkle with parmesan cheese to serve.

garlic, olive oil, shrimp, zucchini, carrot, snow peas, broccoli floret, cauliflower floret, onion, fresh basil, tomatoes, mushrooms, chicken broth, linguine, salt, parmesan cheese

Taken from www.food.com/recipe/shrimp-primavera-pasta-36894 (may not work)