8 ounces dried linguini
pasta, cooked, drained and kept warm
1 tablespoon vegetable oil
1 cup cauliflower florets
1 small zucchini, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium carrot, cut into thin strips
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper, more or less can be used, to taste
1 pound raw jumbo shrimp, shelled and deveined
1 jar (9.75-ounce) shrimp sauce
3/4 cup whipping cream
Heat oil in large skillet
over medium-high heat. Add cauliflower, zucchini, bell pepper
and carrot; cook for 2 minutes. Add garlic, salt, black pepper,
cayenne pepper and shrimp; cook for 4 to 5 minutes or until shrimp
turn pink and vegetables are crisp-tender.
Stir in shrimp sauce and
cream. Cook over low heat until heated through, stirring occasionally.
Serve over pasta.
