Shrimp And Vegetable Spaghetti - cooking recipe

Ingredients

12 oz. spaghetti
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
3 medium carrots, peeled and cut into 3-inch julienne strips
1 each: large red and green bell pepper, cut into 3-inch julienne strips
6 medium garlic cloves, minced
1 medium yellow summer squash, cut into 3-inch julienne strips
1 medium zucchini, cut into 3-inch julienne strips
24 jumbo shrimp (about 1 1/2 to 2 lb.)
1/2 c. fish stock or bottled clam juice
2/3 c. heavy cream
2 c. fresh basil, cut into julienne strips
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed hot red pepper

Preparation

In a large pot of boiling salted water, cook the pasta, stirring once, until the spaghetti is tender, but still firm, about 8 minutes.
Drain immediately; rinse with cold water and drain again.
In a large skillet, melt the butter in the olive oil over moderately high heat.
Add the carrots and cook, stirring, for 2 minutes.
Add the red and green peppers and the garlic and cook, stirring, until slightly soft, about 3 minutes.
Stir in the squash and zucchini and cook until slightly soft, about 3 minutes longer.
Using a slotted spoon, transfer the vegetables to a bowl. Add the shrimp to the hot skillet and saute for 1 minute.
Add the fish stock and cook, scraping the bottom and sides of the pan, about 30 seconds.
Add the cream and bring the liquid to a boil. Cook, stirring, until the shrimp are just cooked through, about 2 minutes longer.