Penne with Shrimp & Summer Vegetables
A recipe from the Sneaky Kitchen
1 lb. medium shrimp, peeled, deveined & butterflied
1 large green pepper, seeded & cut into cubes
1 medium zucchini, unpeeled, cut into cubes
2 medium yellow squash, unpeeled, cut into cubes
1 medium onion, chopped
1/2 lb.  fresh mushrooms, quartered (baby Bellas are nice)
2 to 3 cloves garlic, crushed then minced fine
1 teaspoon dried basil 
1 tablespoon olive oil
1/4 to1/2 teaspoon crushed dried red pepper
1 28-oz. can diced tomatoes & juice
2 tablespoons cornstarch
2 tablespoons water 
1/3 cup grated parmesan cheese  
salt & pepper, to taste
1 lb. penne pasta, cooked & drained

Prepare shrimp as directed & set aside. Prepare vegetables as directed & toss with the dried basil, oil & crushed pepper flakes.   Stir-fry vegetables in a large non-stick skillet or wok in the olive oil. When peppers start to lose their brilliant green color & onions begin to become translucent, add tomatoes & their juice.  Cover & simmer about 5 minutes, stirring occasionally. 

Add shrimp to wok, mix in well, cover & cook an additional 3 minutes or just until shrimp turn pink & become opaque.  If you overcook the shrimp they will become tough & chewy. 

Mix cornstarch & 2 Tbsp water to make a slurry. Add to stir-fry & cook until thickened & bubbly. If it becomes too thick, add a little water for the consistency of thick spaghetti sauce. Stir in parmesan. Salt & pepper to taste; serve over cooked pasta.