Pasta Primavera with Shrimp

1 1/2 c. baby carrots, sliced in half

2 c. sugar snap peas

(I have also substituted broccoli and cauliflower)

3 c. uncooked penne pasta

1 Tbs. olive oil

32 or so medium fresh or thawed peeled shrimp

1/4 tsp. salt

1/4 tsp. pepper

2 garlic cloves, minced

1/4 c. chicken broth

1/3 c. whipping cream

1 Tbs. fresh lemon juice

1/4 c. grated fresh parmesan cheese

parsley

Bring 2 quarts of water to a boil in a large pot. Add carrots and let them simmer for about 2 minutes. Add the snap peas and simmer for another 2 minutes. Use a slotted spoon to transfer the veggies to a bowl. Now cook the pasta in the water according to the package directions.

Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook them, stirring often, for 2 minutes. Add the veggies, salt, pepper, and garlic and cook for another minute, stirring often or until the shrimp are done (they will be pink).

Stir in the broth, scraping the pan to loosen any browned bits. Then stir in the cream and lemon juice and cook for 1 minute. Add the pasta and grated cheese, stirring well to coat. Remove from heat and stir in parsley.