1 lb Spaghetti
1/2 cup Olive oil
1/2 teaspoon Lemon peel ; finely chopped
1-1/2 lb Shrimp ; med, cleaned
2 tablespoon Lemon juice
3/4 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Basil
Yield: 4 Servings
Cook and drain spaghetti as directed on package. Meanwhile, heat oil in large skillet and sauté garlic and lemon peel about 30 seconds. Add vegetables and shrimp; cook and stir over medium heat until shrimp turns pink (5 to 7 min). Sprinkle with lemon juice, salt and pepper. Stir in basil and parsley. Spoon over pasta and toss well.