Shrimp and Vegetable Spaghetti

In a large pot of boiling salted water, cook the pasta, stirring once, until the spaghetti is tender, but still firm, about 8 minutes.

Drain immediately; rinse with cold water and drain again.

In a large skillet, melt the butter in the olive oil over moderately high heat.

Add the carrots and cook, stirring, for 2 minutes.

Add the red and green peppers and the garlic and cook, stirring, until slightly soft, about 3 minutes.

Stir in the squash and zucchini and cook until slightly soft, about 3 minutes longer.

Using a slotted spoon, transfer the vegetables to a bowl. Add the shrimp to the hot skillet and saute for 1 minute.

Add the fish stock and cook, scraping the bottom and sides of the pan, about 30 seconds.

Add the cream and bring the liquid to a boil. Cook, stirring, until the shrimp are just cooked through, about 2 minutes longer.