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CATEGORY CUISINE TAG YIELD
Dairy Italian Easy, Ethnic, Italian, Main dish, Pasta 4 Servings

INGREDIENTS

3/4 c Butter
20 Frozen large shrimp
4 Large mushrooms, sliced
1/2 t Dried oregano
1/2 t Dried basil
1 lb Cooked drained spaghetti
2 Cloves garlic minced
1 Bunch Broccoli Flourettes
1/2 t Dried thyme
1 Zucchini, thinly sliced
Parmesan cheese

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
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Calories: 934
Calories From Fat: 428
Total Fat: 48.8g
Cholesterol: 140.3mg
Sodium: 718.7mg
Potassium: 563.7mg
Carbohydrates: 89.8g
Fiber: 4.7g
Sugar: 5.3g
Protein: 34.4g


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