Pasta With Shrimp Primavera

This is very similar to my favorite primavera at a local restaurant. I favor primavera without the cream sauce - just some lemon juice, olive oil and a little white wine. Oh yeah, a lot of garlic. Times are just a guess.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb shrimp, peeled and deveined
• 1⁄4 lb snow peas, strings removed
• 1  medium red bell pepper, cut into thin slices
• 6  large mushrooms, cut into 1/2-inch thick slices
• 1  small tomatoes, cut into chunks
• 4  large garlic cloves, minced
• 1⁄2  lemon, juice of
• 2  tablespoons dry white wine
• 2  teaspoons dried basil (or 2 tablespoons fresh)
• 2  tablespoons olive oil
•  salt and pepper

• PASTA

• 12  ounces linguine
• 2  tablespoons olive oil
• 4  large garlic cloves, minced
•  salt and pepper
•  parmesan cheese, freshly grated for garnish

Directions

1. Place all ingredients for Shrimp Primavera into a bowl. Combine well and let marinade for approximately 30 minutes. Meanwhile bring a large pot of water to a boil.
2. Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
3. Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
4. Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
5. Serve immediately, passing the parmesan cheese.