Ingredients:
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 carrots, thinly sliced into coins
1/4 cup snow peas, cut in half on the diagonal
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/2 medium onions, sliced into crescents
4 -5 leaves fresh basil, chopped
1 medium tomatoes, 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
Directions:
In skillet or wok, saute garlic, oil, and shrimp until shrimp are no longer opaque and cooked through (4-5 minutes).
Add asparagus, zucchini, carrot, snow peas, broccoli, cauliflower, onion, and basil.
Simmer until vegetables are almost tender (about 10 minutes).
Add chicken broth, mushrooms, and tomato; bring to a boil.
Reduce heat; cover and simmer for 5 minutes; mix well.
Pour shrimp and veggie mixture over cooked pasta (or toss all together to serve).
Sprinkle with parmesan cheese to serve.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.