- 16 ounces farfalle (bow tie) pasta
- 6 tablespoons olive oil, divided
- 2 tablespoons minced fresh garlic, divided
- 1/2 cup chopped broccoli
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 medium zucchini, halved and sliced
- 1 medium yellow summer squash, halved and sliced
- 1 pound Arctic Shores Colossal Wild Caught E-Z Peel Shrimp, thawed, peeled
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Cook pasta according to package directions; drain.
- In large skillet over medium-high heat, add 3 tablespoons oil. Add broccoli, bell peppers, onions, zucchini, squash and 1 tablespoon garlic. Salt and pepper to taste.
- Saute vegetables until tender (about 8 to 10 minutes); remove from skillet and keep warm.
- Add 3 tablespoons oil, shrimp and remaining garlic to skillet. Salt and pepper to taste.
- Sear shrimp 3 to 4 minutes per side or until opaque and cooked through. Toss with warm vegetables, pasta, Parmesan cheese and basil.