Title: Pasta with Shrimp & Vegetables
Categories: Pasta Shellfish Vegetable Main
Yield: 4 Servings
| 3/4 | c | Butter |
| 2 | | Cloves garlic minced |
| 20 | | Frozen large shrimp |
| 1 | | Bunch Broccoli Flourettes |
| 4 | | Large mushrooms, sliced |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| 1 | | Zucchini, thinly sliced |
| 1/2 | ts | Dried basil |
| | | Parmesan cheese |
| 1 | lb | Cooked drained spaghetti |
Melt 1/3 of the butter in a large skillet over medium-high heat. Add
garlic and saute 1 minute.
Add shrimp and cook until pink, about 2 minutes on each side. Remove
shrimp from skillet using slotted spoon and set aside. Add remaining butter
to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and
saute 2 minutes. Add zucchini and continue cooking until vegetables are
tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and
heat through. Arrange vegetables and shrimp over spaghetti. Top with
remaining garlic butter from skillet. Sprinkle with Parmesian and serve
immediately.