- 1 (16 ounce) package linguine
- 1 pound large uncooked shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 teaspoon butter
- 1 1/2 cups sliced zucchini
- 1 cup sliced yellow summer squash
- 1 cup julienned carrots
- 1 cup fresh broccoli florets
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil
- 3/4 teaspoon salt
- 1/2 cup shredded Parmesan cheese
- 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.