Pasta w Shrimps & Vegetales |
| Name: |
Nathalie Spanu |
| Base: |
Ft. Eustis |
| Recipe: |
3/4 cup butter
20 frozen large shrimp
4 large mushrooms, sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 lb cooked drained spaghetti
2 cloves garlic minced
1 bunch broccoli flourettes
1/2 teaspoon dried thyme
1 zucchini, thinly sliced
1 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.
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