SHRIMP CREAMY PRIMAVERA... KINDA

Steps:

• I like my veggies firm!
• So this is what I did;
• begin boiling water for the fettuccine -- (in a sufficiently large pot).
• in a large fry pan:.
• clove garlic in 1 oz olive oil and 1 tbls butter heated pretty hot,.
• add zucchini.
• cook until firm and transfer to a bowl, (drain but return liquid to pan).
• clove garlic in the returned liquid, add mushrooms,.
• cook until firm and transfer to the same bowl, (drain but return liquid to pan).
• clove garlic in the returned liquid, add pealed shrimp whole turning once,.
• Note: I under cook my shrimp as they cook after removing. but just before I remove them I stand them up in the pan to cook the thicker part a bit more, the thinner tail will over cook if you only cook them on their sides -- (my opinion).
• put on the fettuccini -- (my thick fettuccini took 18 min til andante).
• add the wine to the above "returned liquid," in the pan and reduce,.
• add in the cream and chicken stock, blue cheese, 2 oz Parmesan,.
• add 1 oz butter and reduce until 2/3 of what it was,.
• when the pasta is within 1 minute of being finished,.
• add the tomatoes, mushrooms, zucchini, red peppers to the cream sauce,.
• drain the pasta well, add 1 oz olive oil to the pasta pot and return the fettuccine and add the remaining Parmesan and toss,.
• add the shrimp to the fry pan sauce mixture, heat as you are plating the pasta,.
• spoon the shrimp veggie cream sauce over the pasta,.
• crack pepper over the presentation,.
• serve with crusty bread --
• OMG!