Linguine and Shrimp

3/4 cup Italian dressing
2 cloves garlic, finely minced
1/4 cup chopped flat-leaf parsley
2 teaspoons grated lemon peel
1 teaspoon salt
Freshly ground black pepper
1 medium yellow squash, julienned
1 medium zucchini, julienned
1 large carrot, shredded

1 pound peeled and deveined shrimp
3 green onions, chopped
12 ounces linguine, cooked according to package directions

Freshly grated Parmesan cheese for accompaniment

1. In medium skillet, heat Italian dressing with the garlic, parsley, lemon peel, salt and pepper. Add vegetables and cook for 3 minutes or until crisp/tender; add shrimp and cook until shrimp turn pink, about 3 or 4 minutes more.
2. Remove from heat and toss with cooked linguine. Sprinkle with Parmesan and serve.

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