What to do with....

one zucchini, 2 ears of corn, 2 baby bell peppers and some garlic?

To this I added

1/2 to 3/4 pounds of peeled shrimps
1/2 cup cream
1/4 c parmesean
1/4 grated fontina
1/2 t crushed red pepper and a sprinkle of Italian seasoning

I julienned all the veggies, cut the corn from the cob and crushed the garlic.

I sauteed the veggies in some butter and olive oil. Salt and pepper here to taste.

Added a 3/4 pound of shrimps, cook till pink then add a flood of cream (1/2 cup or so)

When heated throughly  touch it off with a 1/4 c parmesean and 1/4 c fontina and a sprinkle of crushed red pepper. A final flourish of olive oil and spooned and served over pasta. It took as long as the pasta to cook and assemble. If it is too thick, add a bit of the pasta water.

So fresh and tasty and I used up some of the glut of veggies in the fridge.