Legal Seafood Shrimp Primavera

1 pound uncooked penne pasta
3 tablespoons vegetable oil
1/4 cup Spanish onion, diced into 1/2-inch pieces
1/2 cup large zucchini, diced
1/2 cup broccoli florets
1/2 cup shiitake mushrooms, sliced thin
1/2 cup red bell pepper, sliced into 1/2-inch pieces
1 teaspoon chopped fresh garlic
Pinch crushed red pepper
21 to 25 shrimp, peeled and deveined
1/4 cup white cooking wine
1/2 cup diced tomatoes
1 teaspoon fresh lemon juice
1 tablespoon chopped Italian parsley
1 1/2 tablespoons sour cream
Salt and pepper, to taste

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a saut� pan. Add the onions, zucchini, broccoli, mushrooms and red peppers. Cook for about 30 seconds. Add the chopped garlic, pepper flakes and shrimp. Cook until the garlic is golden, the veggies are softened and shrimp is almost cooked through. Season with salt and pepper. Add the wine and diced tomatoes.

Drain the pasta and add to saut� pan. Add the lemon juice, Italian parsley and sour cream. Taste for seasoning and add salt and pepper. Toss well and serve.

Makes 4 servings.