Yield: 4 Servings
Measure | Ingredient |
---|---|
¾ cup | Butter |
2 \N | Cloves garlic minced |
20 \N | Frozen large shrimp |
1 \N | Bunch Broccoli Flourettes |
4 \N | Large mushrooms, sliced |
½ teaspoon | Dried thyme |
½ teaspoon | Dried oregano |
1 \N | Zucchini, thinly sliced |
½ teaspoon | Dried basil |
\N \N | Parmesan cheese |
1 pounds | Cooked drained spaghetti |
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.