How to make it

  • Cook spaghetti in boiled salted water with 1 tbsp olive oil. when almost tender, drain, return to pot and stir in remaining olive oil. Cover the pot and keep warm.
  • Bring chicken stock and lemon juice to a boil over medium heat and cook the cauliflower, peas and carrots for 3-4 minutes, until they are barely tender. remove with a slotted spoon and set aside. Reserve the stock for future use.
  • Melt half butter in skillet over med heat and fry the onion and zucchini for about 3 minutes. Add garlic and shrimp and cook for an additional 2-3 minutes.
  • Stir in the reserved vegetables and season well. when vegetables are heated through stir in remaining butter.
  • Transfer spaghetti to a warmed serving dish. Pour on the sauce and parsley. toss well using forks until thoroughly coated. sprinkle with parmesan cheese.
  • serve immediately.

Reviews & Comments 1

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  • fanoel 8 years ago
    This sounds great, will make this one soon.
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