Pasta with shrimp and vegetables

Yield: 4 servings

Measure Ingredient
¾ cup Butter
2 eaches Cloves garlic minced
20 eaches Frozen large shrimp
1 each Bunch Broccoli Flourettes
4 eaches Large mushrooms, sliced
½ teaspoon Dried thyme
½ teaspoon Dried oregano
1 each Zucchini, thinly sliced
½ teaspoon Dried basil
1 x 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.

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