1 pound linguine or spaghetti
2 c. small broccoli floret (about 5 oz.)
1 c. thinly sliced carrots
4 oz. green beans, trimmed and cut in 1-1/2" pieces (1 cup)
1 medium size zucchini (6 oz.), halved lengthwise, then sliced thin crosswise
1 medium-size red bell pepper, seeded and cut in narrow 1-1/2" strips
12 oz. peeled and deveined medium-size shrimp
3/4 c. half and half or heavy cream
3/4 c. chicken broth
1/4 c. parmesan cheese
1/2 tsp. salt
Freshly ground pepper
Bring about 5 quarts water to a rapid boil in a large pot.
Add linguine; return to a rapid boil and cook 5 minutes.
Add broccoli, carrots and green beans and boil 4 minutes. Add zucchini and bell pepper. Cook 2 minutes. Add shrimp and cook 1 minute or until shrimp are opaque, vegetables are crisp-tender and pasta is firm-tender. Pour into a large colander to drain.
Put all sauce ingredients into the pot and bring to a simmer over medium-low heat. Stirring constantly, simmer 2 minute or until slightly thickened.
Return pasta and vegetables to pot. Add pepper to taste. Reduce heat to low and toss until pasta and vegetables are heated through and lightly coated with sauce.