A delicious dish bursting with colorful veggies and succulent shrimp.

Shrimp Primavera

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 (9.75-ounce) jar shrimp sauce
3/4 cup whipping cream

1. 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.
2. Stir in shrimp sauce and cream. Cook over low heat until heated through, stirring occasionally. Serve over pasta.

Makes 4 servings.