Fusilli with Summer Vegetables

In a pot of boiling water, cook the following until just able to pierce a fork through (but should still be slightly firm, cookingtimes vary by size of vegetable): Broccolini, carrots, beets. Slice and salt cherry tomatoes, keep on the side. Slice basil, keep on side. Once boiled vegetables are done add into a pot and add olive oil, salt, and a little cane sugar. Make a garlic oil in a small saucepan. Boil fusilli. Add shaved cheese of whatever you like. Add shrimp.