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.