Pasta with shrimp & vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter |
| 2 | Cloves garlic minced | |
| 20 | Frozen large shrimp | |
| 1 | Bunch Broccoli Flourettes | |
| 4 | Large mushrooms, sliced | |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried oregano |
| 1 | Zucchini, thinly sliced | |
| ½ | teaspoon | Dried basil |
| Parmesan cheese | ||
| 1 | pounds | Cooked drained spaghetti |
Directions
Melt ⅓ 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.