Shimp Linguine al Diablo

This one can have as much or as little "devil" in it as you like and it's delicious either way. I was experimenting with a Bonnet hot pepper that I haven't tried before, so I only used half. Next time I'm going to do its name justice and use the whole damn pepper...

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 3-4

Ingredients:

• 1/2 lb linguine
• 1/4 stick of butter
• 1 glug of olive oil
• 1/2 lb peeled raw shrimp
• 1/4 of a small zuccini
• a handful of broccoli
• a few chopped mushrooms (crimini or baby bella)
• 2 cloves chopped garlic
• 1 can of diced tomatoes (I used "garlic and herb" flavored)
• 1/2 c heavy cream
• 1 dried hot pepper

Directions:

Look at all of that goodness just simmering together!

1. Bring a pot of water to boil and add linguine. Cook 10-11 minutes.
2. Melt butter and olive oil in a pan on medium heat. Add garlic and saute 1-2 minutes.
3. Add veggies, saute 2 minutes.
4. Drain some liquid off from the canned tomatoes, but leave about half of it in there. Add tomato and remaining liquid to pan. Add the cream and crumbled dried pepper. Stir.
5. Add shrimp, cover and let simmer for 5 minutes (until pasta is done). Salt and pepper to taste.
6. Drain pasta, remove saute contents from heat, and combine it into one big happy family.