In a cast-iron skillet, heat 1 tbsp olive oil over medium heat and sauté 1 tbsp minced garlic for 30 seconds.
Add 12 oz raw shrimp, 1/4 tsp salt, 1/4 tsp paprika, and 1/4 tsp ground black pepper. Sauté quickly until the shrimp turn pink.
Add 1 tbsp unsalted butter and sauté with the shrimp for 4 minutes. Remove the cooked shrimp to a bowl and set aside.
Add 1 tbsp olive oil and 6 oz white mushrooms. Sauté for 3 minutes.
Add 4 oz asparagus and 3 oz green beans. Sauté for 2 minutes.
Add 4 oz cherry tomatoes and 2 oz yellow zucchini. Sauté for 2 minutes.
Add 2 oz green peas and 1 tbsp unsalted butter. Stir quickly.
Add 1/4 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp garlic powder, and 1 oz sliced red onion. Stir.
Add 14 oz cooked pasta. Stir for 1 minute until well combined.
Return the cooked shrimp to the skillet. Stir quickly for 1 more minute then turn off the heat.
Garnish with 0.5 oz grated parmesan cheese and 2 tbsp chopped basil. Enjoy it hot.