Italian Shrimp and Veggie Linguini Serving Size: 4 Prep Time: 15 minutes Total Time: 20 minutes Ingredients 8 ounces cooked pasta, spinach fettuccine, or linguini 1/2 cup Italian fat-free salad dressing 1 1/2 teaspoons lemon peel 1 tablespoon extra virgin olive oil 3 garlic cloves, peeled and minced 12 ounces shrimp, uncooked, peeled, de-veined 3 cups frozen broccoli, thawed, chopped 1 1/2 cups fresh zucchini, sliced 8 cherry tomatoes, halved 8 jumbo olives, halved 8 basil leaves, chopped Preparation Cook pasta according to package directions; drain in a colander and keep warm. Mix together dressing, lemon peel, and garlic; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, saute about 2 minutes or until shrimp are pink and firm. Remove shrimp from skillet with a slotted spoon. Increase heat to medium-high and add broccoli and zucchini to skillet; saute for 1 minute. Add 2 tablespoons of water. Cover and simmer about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp, and pasta. Serve with grated Parmesan cheese, if desired. Andrea
(`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
