Shrimp & Veggie Pasta

This is a quick prep meal with easy clean up.  I like easy clean up as much as I like quick prep.
Knife, cutting board, maybe a strainer, pot with lid, cooking utensil, and a large skillet are all the tools you will need.  You do not really need measuring cups or spoons.  Just eyeball the ingredients and all will be well.  Really.  This dish has great flavor, and the perfect texture combination; some crunch and some soft chew.

THE INGREDIENTS:

Quinoa Pasta, spaghetti style, cooked according to package.
1 - 2 Tablespoons olive oil
1 organic zucchini, sliced (or julienne...)
1 cup fresh mushrooms, sliced
1 cup baby carrots (julienne, strips...or leave whole if you like the extra bite - I do!)
Cooked Shrimp (tails off; I leave tails on and just remove as I eat.  My children know to do this as well).
1 fresh lemon
1 Tablespoon fresh parsley, chopped
Sea Salt & Pepper (freshly ground is best) to taste
Sprinkle of Cayenne Pepper (optional)
Splash of Tabasco Sauce (optional)
Fresh Parmesan Cheese, grated

THE DIRECTIONS:
To cook Quinoa spaghetti, add to boiling water and cook for 4-6 minutes.  While Quinoa is cooking:

Add olive oil to large skillet.  On medium/high heat, saute  zucchini, mushrooms, & carrots for 2  minutes (until just tender).  Toss in shrimp & pasta.  Drizzle fresh lemon juice on top, and sprinkle with fresh parsley, sea salt & pepper.  Toss in skillet.  Remove from heat.  Sprinkle freshly grated Parmesan cheese on top of each serving.  The cayenne pepper and/or Tabasco sauce can be added with the lemon juice, or omit if you don't care for the spice.  I love spicy food, so I will go the extra step.

THE RESULTS: