Shrimp Primavera Pasta

Ingredients

• Servings: 4
• 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
• 1/4 cup snow peas, cut in half on the diagonal
• 1/2 cup broccoli floret
• 1/2 cup cauliflower floret
• 1/2 medium onion, sliced into crescents
• 4 -5 leaves fresh basil, chopped
• 1 medium tomato, seeded and chopped (peeled if desired)
• 6 fresh mushrooms, sliced
• 3/4 cup chicken broth
• 12 ounces linguine, cooked
• salt and black pepper (to taste)
• grated parmesan cheese

Recipe

• 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.