Meanwhile in a large skillet add the olive oil and the garlic. Once the garlic is golden brown remove and toss. Add the carrots, zucchini, peas and tomatoes. Salt and pepper to taste. Cook for 10 minutes over medium high heat. Add the shrimps and the basil. Cook stirring gently until the shrimps are pink. Remove from heat and set aside.
Drain the pasta and put the fettuccine in the vegetables skillet. Add the unsalted butter and mix well.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.