Title: Pasta with Shrimp and Vegetables
Categories: Pasta, Ethnic, Fish/sea
Yield: 4 servings
3/4 c Butter 2 ea Cloves garlic minced
20 ea Frozen large shrimp 1 ea Bunch broccoli flourettes
4 ea Large mushrooms, sliced 1/2 ts Dried thyme
1/2 ts Dried oregano 1 ea Zucchini, thinly sliced
1/2 ts Dried basil 1 x 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.
