Title: Pasta with Shrimp and Vegetables
Categories: Pasta Seafood Italian
Yield: 4 Servings
| 3/4 | c | Butter |
| 2 | | Cloves Garlic Minced |
| 20 | lg | Frozen Shrimp |
| 1 | | Bunch Broccoli Flourettes |
| 4 | lg | 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.