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