Recipe(tried): Pasta Primavera w Shrimp

Hi Loretta. You'll love this (I hope!) Below is a page from my cookbook.
Buon' apetito! and let me know how you liked it
Springtime Pasta With Shrimp
Pasta Primavera Con Scampi
Serves 6-8

Long fusilli are my favorite "cut" of pasta. The fusilli you may be more familiar with are short, like little corkscrews; the fusilli I'm describing come in long strands which I called springs when I was a little girl. If you can't find long fusilli in the supermarket, try an import or specialty shop.

1 pound long fusilli pasta - you may sub. perciatelli, bucatini or linguini
cup olive oil - to this, I sometimes add 1 tablespoon of a special oil such as white truffel oil
2 pounds medium shrimp, uncooked, shelled and deveined
1 cup frozen, chopped spinach, cooked and well drained
2 large zucchini, julienned
2 large yellow squash, julienned
2 large carrots, julienned
2 cloves garlic, minced
cup fresh parsley, chopped
salt and pepper to taste
Optional: omit the zucchini

1 pasta pot
1 slotted spoon
aluminum foil
1 large skillet

Bring a large pot of salted water to a boil.
Drop in the shrimp and cook until they turn bright orange, about 30 seconds. Do not overcook!
Immediately remove the shrimp with a slotted spoon and set them aside. Tent with foil to keep warm.
Cook the pasta in the shrimp water according to package instructions. Drain and set aside, reserving 1 cup of the cooking water in case the pasta seems dry in the final step.
In a large skillet over medium heat, heat the olive oil. Add the vegetables and saute until tender crisp. Stir in the garlic, parsley and cooked spinach and saute only long enough for the flavors to blend, about 10 minutes. Lower heat and add the cooked shrimp to heat through, one minute or less.
Add the shrimp and vegetable mixture to the pasta and toss well to combine. If the mixture appears to be too dry, stir in some of the pasta water.
Serve in warmed bowls and sprinkle with fresh parsley.