Shrimp scampi

3/4 cup of carrots, cut on the bias
3/4 cup of snow peas
2 cloves garlic, minced
2 cups of chicken stock
2 tablespoons of cornstarch
3 tablespoons of buttermilk
1 1/2 tablespoons of grated Parmesan
A pinch of salt
1/8 teaspoon of white pepper
2 tablespoons of chopped fresh parsley
8 ounces of linguine 1 lemon, cut into 6 wedges

Steam the carrots for 2 minutes or until al dente, and set aside. Steam the snow peas for 30 seconds and set aside. Make the sauce by combining the garlic, stock, and lemon juice. Bring to a boil. Dissolve the cornstarch in the buttermilk and add to the broth. Add the Parmesan cheese, salt, pepper, and 1 tablespoon of the chopped parsley, then simmer until slightly thickened. Cook the linguine until al dente, drain, and add to the sauce. Steam the shrimp for approximately 3 minutes. Add the vegetables to the sauce, then place the pasta, sauce and vegetable combination on a plate, top with shrimp and garnish with the remaining chopped parsley and the lemon.