Pasta With Shrimp And Vegetables
| 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