Pasta with shrimp and vegetables
Yield: 4 servings
Ingredients:
- 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
Instructions:
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.
