Ingredients
1 package (16 ounces) linguine1 pound uncooked large shrimp, peeled and deveined2 garlic cloves, minced1/2 to 1 teaspoon crushed red pepper flakes2 tablespoons olive oil1 teaspoon butter1-1/2 cups sliced zucchini1 cup sliced yellow summer squash1 cup julienned carrots1 cup fresh broccoli florets1 tablespoon minced fresh parsley1 tablespoon minced fresh basil3/4 teaspoon salt1/2 cup shredded Parmesan cheese
Preparation
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, stir-fry the shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm. Add the zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender.
Return shrimp to skillet. Drain the pasta; add to skillet along with the parsley, basil and salt. Heat through. Sprinkle with Parmesan cheese.
