Fettuccine With Shrimps and Vegetables

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fettuccine with shrimps and vegetables

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1 pound of Fettuccine pasta from De Cecco
1 carrot, peeled and sliced on rounds ¼ inch thick
1 zucchini cut in ¼ inch rounds
Fresh tomatoes, desired quantities, cut into chunks
Frozen peas, thawed
1 pound fresh shrimps, outer shell removed and deveined
Fresh basil leaves
Salt and pepper
1 tablespoon Olive oil
1 garlic clove, peeled
2 tablespoons unsalted butter

Cook pasta according to the package direction.
Meanwhile in a large skillet add the olive oil and the garlic. Once the garlic is golden brown remove and toss. Add the carrots, zucchini, peas and tomatoes.  Salt and pepper to taste.  Cook for 10 minutes over medium high heat. Add the shrimps and the basil. Cook stirring gently until the shrimps are pink.  Remove from heat and set aside.
Drain the pasta and put the fettuccine in the vegetables skillet.  Add the unsalted butter and mix well.
Serve hot.

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