Shrimp pasta

Ingredients

• 1 lb. (500 g) pasta (penne or rigatoni)
• 3 tbsp (45 mL) olive oil or soft margarine
• 4 small (about 7 inch/18 cm) zucchini, julienned
• 1/2 lb. (250 g) mushrooms, sliced
• 2 lb. (1 kg) large raw shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 large tomato, diced
• ½ cup (125 mL) chopped fresh parsley
• ¼ cup (50 mL) freshly grated Parmesan cheese
• 2 tbsp (25 mL) lemon juice
• Salt and pepper

Instructions

1. In a large pot of boiling water, cook pasta according to package directions until tender but firm; drain and return to pot. Meanwhile, in a large nonstick skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry zucchini and mushrooms for about 3 minutes or until tender-crisp.
2. Transfer to a bowl. In the same skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque.
3. Add tomato and cook for 1 minute.
4. Transfer shrimp and zucchini mixtures (including all liquids) to pot of hot pasta.
5. Add parsley, cheese, and lemon juice; toss to mix.
6. Season with salt and pepper to taste.

Notes

Recipe from "Lighthearted Everyday Cooking" (Macmillan of Canada).