Pasta with shrimp and vegetables
4 servings
Ingredients
Quantity | 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 |
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.