It Came from the Fridge - Vegetables, Pasta and Shrimp

I had a bunch of veggies that needed to be used up and I didn't feel like making the stir fry I had planned, so I put this together instead.

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• 4  ounces fettuccine
• 1  tablespoon  vegetable oil
• 2  garlic cloves, minced
• 1⁄2 yellow onion, chopped
• 1  small carrot, thinly sliced
• 1  stalk broccoli, stems removed (1 to 2 cups)
• 1  zucchini, chopped
• 2⁄3 cup  chicken stock
• 4  ounces  ready-to-eat shrimp (about 10)
• 1⁄3 cup cream cheese (I used garden vegetable cream cheese)
• 1⁄4 teaspoon red pepper flakes (optional, to taste)

Directions

1. Boil fettuccine according to package directions.
2. In a large skillet, heat oil. Fry garlic and onion until onion begins to caramelize.
3. Add carrot, broccoli, zucchini and chicken stock and cook over medium high heat until vegetables have softened and stalk has reduced.
4. Stir in cream cheese, shrimp, fettuccine and red pepper flakes. You can add a little milk if your sauce is too thick.