SHRIMP PASTA PRIMAVERA

When Bubba plays certain gigs, I cook for the crowd, it's sort of a ritual we have. Bubba has a big following in Arizona and in Texas, he's a really good performer. I'm not saying that because I have to, or because I'm partial to him, I'm saying it because I get told it all the time. Anyways, when we are in Texas, and I'm serving food at the gig, this is one of the dishes I cook. This colorful pasta is a great recipe to whip up for guests. I serve it with a salad of baby greens and lots of crusty Italian bread. 

Ingredients:

• 32 OUNCES { 2 PACKAGES } MEDIUM SHELL OR BOW-TIE PASTA
• 8 MEDIUM CARROTS, SLICED DIAGONALLY INTO 1/8-INCH-THICK SLICES
• 2 CUPS BROCCOLI FLORETS { 1 OUNCE BAG }
• 2 CUPS 2-INCH PIECES ASPARAGUS { 8 OUNCES }
• 12 OUNCES SNAP PEAS OR SNOW PEAS, STRINGS REMOVED, OR 2 CUPS FROZEN PEAS
• 2 CUPS HEAVY CREAM
• 2 TEASPOONS GRATED FRESH LEMON ZEST
• 2 TEASPOONS SALT
• 1 TEASPOON GROUND BLACK PEPPER
• 2 POUNDS UNCOOKED FROZEN OR FRESH LARGE SHRIMP, WITH TAIL PART OF SHELL LEFT ON
• 6 PLUM TOMATOES OR 4 MEDIUM TOMATOES, COARSELY CHOPPED
• 2 CUPS LOOSELY PACKED MIXED FRESH HERBS, SUCH AS BASIL, MINT, DILL, AND ITALIAN PARSLEY LEAVES, COARSELY CHOPPED

Directions:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT.
2. ADD PASTA TO WATER IN SAUCE POT; HEAT TO BOILING OVER HIGH HEAT AND COOK 3 MINUTES. ADD CARROTS, BROCCOLI, AND SNAP PEAS TO PASTA; HEAT TO BOILING AND COOK 3 MINUTES LONGER.
3. REMOVE 1 CUP PASTA COOKING WATER; SET ASIDE.
4. DRAIN PASTA AND VEGETABLES IN COLANDER WHEN PASTA IS TENDER YET STILL SLIGHTLY FIRM { AL DENTE }; SET ASIDE.
5. IN THE SAME SAUCEPOT, HEAT CREAM, LEMON ZEST, RESERVED PASTA COOKING WATER, SALT, AND BLACK PEPPER TO BOILING OVER HIGH HEAT, STIRRING OCCASIONALLY.
6. ADD ADD FROZEN SHRIMP AND COOK 5 MINUTES OR JUST UNTIL SHRIMP TURN OPAQUE THROUGHOUT. { IF USING FRESH SHRIMP, COOK 2 TO 3 MINUTES. }
7. ADD PASTA AND VEGETABLES TO SHRIMP MIXTURE IN SAUCEPOT. ADD TOMATOES AND MIXED HERBS AND TOSS TO COMBINE; HEAT THROUGH AND SERVE.

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 50 MINUTES
MAKES 12 MAIN-DISH SERVINGS