<http://schema.org/recipeInstructions>
" Preheat nonstick skillet over medium high heat. Combine the lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil and half the garlic. Place shrimp in medium bowl. Drizzle with remaining 2 tablespoons olive oil and add remaining garlic. Toss to coat. Season with salt and pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Place in preheated skillet and cook on both sides untiled browned. Transfer to plate. Add shrimp and peppers to skillet and cook until just cooked through. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp. Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a27376/pasta-with-shrimp-an-2ab0010cbd3111dcbdccd8df432810c5/>