Ingredients
1 package medium shell or bow-tie pasta
4 medium carrots, sliced diagonally into 1/8-inch-thick slices
2 cups broccoli florets and/or 2 cups 2-inch pieces asparagus
6 ounces snap peas or snow peas, strings removed, or 1 cup frozen peas
1 cup heavy or whipping cream
1 teaspoon grated fresh lemon peel
Salt and coarsely ground black pepper
1 pound uncooked frozen or fresh shelled and deveined large shrimp, with tail part of shell left on if you like
3 plum tomatoes or 2 medium tomatoes, coarsely chopped
1 cup loosely packed mixed fresh herbs such as basil, mint, dill, and/or parsley leaves, coarsely chopped

Directions
1. Heat large covered saucepot of salted water to boiling over high heat.
2. Add pasta to water in saucepot; heat to boiling over high heat. Cook pasta 3 minutes. Add carrots, broccoli, and snap peas to pasta; heat to boiling. Cook pasta and vegetables 3 minutes longer. Remove 1/2 cup pasta cooking water; set aside. In colander, drain pasta and vegetables; set aside.
3. In same saucepot, heat cream, lemon peel, reserved pasta cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper to boiling over high heat, stirring occasionally. Add frozen shrimp and cook 5 minutes or just until shrimp turn opaque throughout. (If using fresh shrimp, cook only 2 to 3 minutes.)
4. Add pasta and vegetables to shrimp mixture in saucepot. Add tomatoes and mixed herbs and toss to combine; heat through.

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