Category: Pasta

3/4 cup Butter

20 Frozen large shrimp

4 Large mushrooms, sliced

1/2 tsp Dried oregano

1/2 tsp Dried basil

1 lb Cooked drained spaghetti

2 Cloves garlic minced

1 Bunch Broccoli Flourettes

1/2 tsp Dried thyme

1 Zucchini, thinly sliced

Parmesan cheese

Melt 1/3 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.



Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip